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Crispy Steelhead Tenders with Herbed Yogurt Dipping Sauce

Crispy Steelhead Tenders with Herbed Yogurt Dipping Sauce


Recipe and image provided by Hudson Valley Fisheries.

Ingredients

6 oz. New York Steelhead, filet, skinned and cut into 5 x 2" pieces
2 eggs    
1 tsp. Dijon mustard    
1 cup Panko breadcrubs    
1 tsp. lemon zest    
⅛ tsp. each salt and pepper    
1 squeezed lemon    

For sauce:    
½ cup whole greek yogurt    
¼ tsp onion powder    
⅛ tsp. garlic powder    
½ tsp chopped chives    
¼ tsp. chopped parsley    
⅛ tsp. each salt and pepper

Directions

Fish directions:
Combine breadcrumbs, salt, pepper and lemon zest on a plate. On a separate plate, combine egg and mustard. Dip each tender in the egg mixture and then into the breadcrumb mixture. Set coated tenders aside on a plate. Spray tenders with olive oil cooking spray and place on a parchment-lined baking sheet. Bake for 12 minutes at 375° F flipping once.

Sauce directions:
Mix well and allow to sit in the fridge for 1 hour for a stronger ranch flavor. Enjoy with the tenders!