pecan-crusted trout

Name: Pecan-Crusted Trout
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Southern
Ingredients: 2 tablespoon(s) all purpose flour; 1/4 cup(s) buttermilk; 1/3 cup(s) pecan halves, ground; 1/3 cup(s) panko bread crumbs; 4 - trout fillets, 6 oz each, skin-on one side; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper, freshly ground; 1 tablespoon(s) butter, divided; 1 tablespoon(s) olive oil, divided; 1 tablespoon(s) fresh parsley, chopped; 4 - lemon wedges

(2 RATINGS)

16 Pinches

Lynette C

Gulf Breeze, FL

Updated on Oct 26, 2014

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.

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prep time 10 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 tablespoons all purpose flour
1/4 cup buttermilk
1/3 cup pecan halves, ground
1/3 cup panko bread crumbs
4 - trout fillets, 6 oz each, skin-on one side
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon butter, divided
1 tablespoon olive oil, divided
1 tablespoon fresh parsley, chopped
4 - lemon wedges

How To Make pecan-crusted trout

Step 1

Place flour in a shallow dish.

Step 2

Place buttermilk in a dish.
Step 3

Combine pecans and panko in a dish.
Step 4

Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.
Step 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.
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