Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
18 Mins
Total Time
18 Mins
Serves 4 (serving size: 1 fillet)

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.

Ratings & Reviews

calteri's Review

January 18, 2013
This was okay, but a little bland. I think I would add a little Cajun spice or something like that. My husband ate a trout and a half so I'll give it four stars.

PrimeSuspect's Review

January 13, 2013

MissModel's Review

January 12, 2013

kmlemaster's Review

October 24, 2012
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

March 29, 2012
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.