Pecan-Crusted Trout

Pecan-crusted Trout Recipe

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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


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2 Tbsp
all purpose flour
1/4 c
1/3 c
pecan halves, ground
1/3 c
panko bread crumbs
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
lemon wedges

How to Make Pecan-Crusted Trout


  • 1Place flour in a shallow dish.
  • 2Place buttermilk in a dish.
  • 3Combine pecans and panko in a dish.
  • 4Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.
  • 5Melt 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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About Pecan-Crusted Trout

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

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