Pecan Crusted Trout
A crunchy coating gives this fresh trout special appeal
4 large trout fillets (about 6-8 ounces each)
Salt and pepper to taste
1 tablespoon fresh lemon juice
1/2 cup seasoned bread crumbs, divided
1 cup toasted pecans halves
2 teaspoons dried rosemary leaves
1/3 cup all-purpose flour
1 egg beaten with 2 to 3 teaspoons water
2 tablespoons vegetable oil, divided in half
2 tablespoons butter, divided in half
Season trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes. Combine 2 tablespoons of breadcrumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining breadcrumbs and rosemary and transfer to plate. Dredge fillets in flour; shake off excess. Dip in egg wash. Place fillets skin-side up on crumb mixture, pressing into flesh. In large skillet, heat 1 tablespoon each of oil and butter over medium-high heat. Place 2 fillets skin-side up in skillet and cook until golden brown, about 3 minutes. Using spatula, turn fillets and cook until opaque in center, about 3 more minutes. Transfer to plate. Repeat with remaining butter, oil and fillets. Yields 4 main dish servings.
Georgia Pecan Commission