Steps
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- 2
Cut the smoked trout fillets into bite-sized pieces, about 1 to 1.5 inches each. Pat dry gently with paper towels.
- 3
Prepare three shallow dishes: one with flour mixed with salt and pepper, one with the beaten egg, and one with panko breadcrumbs.
- 4
Dredge each trout piece first in the flour, shaking off excess, then dip into the beaten egg, and finally coat evenly with panko breadcrumbs.
- 5
Place the coated trout bites on the prepared baking sheet. Drizzle or brush them lightly with olive oil to promote crispiness.
- 6
Bake in the preheated oven for 12-15 minutes, turning halfway, until golden brown and crispy on the outside.
- 7
While the trout bites bake, prepare the za'atar yogurt dip by mixing Greek yogurt, za'atar spice blend, lemon juice, and chopped parsley in a bowl. Stir well and season to taste if needed.
- 8
Serve the crispy smoked trout bites warm alongside the za'atar yogurt dip for dipping.
Tips from the Chef
Ensure the trout pieces are patted dry before dredging to help the coating adhere better.
Using smoked trout as the core protein offers a flavorful twist compared to more common proteins in snacks and fits kosher dietary needs.
Drizzling olive oil rather than deep frying keeps the snack lighter yet crispy.
Za'atar adds an authentic Middle Eastern herbaceous note that complements the smoky fish.
For extra crispiness, use fresh panko breadcrumbs rather than pre-seasoned varieties.
Ingredients
- 8 oz smoked trout fillets, skin removed
- 1 cup all-purpose flour
- 1 whole large egg
- 1.5 cups panko breadcrumbs
- 2 tbsp extra virgin olive oil
- 3 /4 plain Greek yogurt (kosher)
- 1 tbsp za'atar spice blend
- 1 tbsp lemon juice (freshly squeezed)
- 2 tbsp fresh parsley (finely chopped)
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
Nutrition
(per serving)
Calories
347
Protein
22.9 g
Carbs
40 g
Fat
10.6 g