Pecan-Crusted Trout
Photo: Johnny Autry; Styling: Mary Clayton Carl
Breading the flesh side of the fish allows the skin to crisp up on the other side. Serve with Creamed Spinach and Mushrooms and Steamed Sugar Snap Peas.
How to Make It
Step 1
Place flour in a shallow dish. Place buttermilk in a dish. Combine pecans and panko in a dish. Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.
Step 2
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.
PrimeSuspect's Review
N/A
MissModel's Review
N/A
kmlemaster's Review
I thought that this dish was fairly tasty but a little too much work. My skills as a cook are not terribly sophisticated and this preparation took a long time and was very messy. The accompanying spinach recipe was delicious.
steponme's Review
I love trout and this was sooo good! Although, after cooking them, I felt it needed additional salt, I sprinkled on just a little, low sodium season salt (trying not to raise the sodium too much) it was perfect. My fillets were more that 6 ounces, which is why they probably warranted more salt. The fish went well with the delicous creamed spinach. I didn't do the snap peas, but opted for orzo pasta in a tomatoe, garlic & oregano mixture instead.
calteri's Review