Pecan-Crusted Trout

Pecan-crusted Trout

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Lynette !


This recipe uses trout filets with skin on one side. Breading the flesh side of the fish allows the skin side to crisp up nicely. From Cooking Light Magazine, April 2012.


★★★★★ 2 votes

10 Min
15 Min
Stove Top


  • 2 Tbsp
    all purpose flour
  • 1/4 c
  • 1/3 c
    pecan halves, ground
  • 1/3 c
    panko bread crumbs
  • 4
    trout fillets, 6 oz each, skin-on one side
  • 1/2 tsp
  • 1/4 tsp
    black pepper, freshly ground
  • 1 Tbsp
    butter, divided
  • 1 Tbsp
    olive oil, divided
  • 1 Tbsp
    fresh parsley, chopped
  • 4
    lemon wedges

How to Make Pecan-Crusted Trout


  1. Place flour in a shallow dish.
  2. Place buttermilk in a dish.
  3. Combine pecans and panko in a dish.
  4. Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.
  5. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add dredged fillets, crust-side down; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining flour, buttermilk, panko mixture, fillets, butter, and oil. Top with parsley. Serve with lemon.

Printable Recipe Card

About Pecan-Crusted Trout

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southern
Other Tag: Quick & Easy

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