Pecan Crusted Trout

18 days and counting until the pool opens - time to whip this body into shape!  (Just kidding)  I do feel like I need to incorporate more fish into our diet though.  I started our new fish eating trend a couple of weeks ago when I made this Pecan Crusted Trout.  Yum - why didn't we start eating more fish sooner?

Pecan Crusted Trout
2 Tablespoons flour
1/4 cup buttermilk
1/3 cup pecans, chopped
1/3 cup panko
4 trout filets
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon butter
1 Tablespoon oil

I bought a trout filet from the supermarket that looked surprisingly fresh for my neck of the woods.

Place flour in a shallow dish.  Place buttermilk in a shallow dish.  Combine pecans and panko in a shallow dish.






Sprinkle fish with salt and pepper.  Dredge each filet in flour.

Dip in buttermilk.

Dip in panko mixture.







Melt butter and oil in skillet.  Add filets, crust-side down.  Cook 3 minutes on each side. 

Serve with lemon wedges.

We ate this trout for lunch on a Saturday afternoon - it was that easy.  This recipe would work with just about any fish.   Give it a try and I might just see you at the pool soon.

Ciao!



Pecan Crusted Trout
2 Tablespoons flour
1/4 cup buttermilk
1/3 cup pecans, chopped
1/3 cup panko
4 trout filets
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon butter
1 Tablespoon oil


Place flour in a shallow dish.  Place buttermilk in a shallow dish.  Combine pecans and panko in a shallow dish. Sprinkle fish with salt and pepper.  Dredge each filet in flour, dip in buttermilk and then in panko mixture.  Melt butter and oil in skillet.  Add filets, crust-side down.  Cook 3 minutes on each side.  Serve with lemon wedges.