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Salt & Vinegar Crusted Trout

Salt & Vinegar Crusted Trout


Flaky and delicious baked fish with a salt and vinegar crust.


  • 1/4 cup all-purpose flour
  • 1/4 tsp each salt and pepper
  • 2 eggs, lightly beaten
  • 4 cups Wise® Salt & Vinegar Reduced Fat or regular Kettle Cooked potato chips, crushed
  • 2 tbsp chopped fresh dill
  • 4 fillets rainbow trout (each 8 oz)
  • 1 tbsp each olive oil and melted butter


  1. Preheat oven to 400°F. In shallow dish, combine flour, salt and pep-per. Place eggs in separate shallow dish; in third dish, combine chips with dill.
  2. Spread about 1/4 cup of the remaining Green Onion Dip mixture on each chicken breast and roll chicken in crushed chips to coat completely.
  3. Dip trout fillets in flour mixture, eggs, then chips; place on foil- or parchment paper-lined baking sheet. Drizzle with olive oil and butter.
  4. Bake for 12 to 15 minutes or until golden, fish is opaque and flakes easily with a fork.
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