Recipes from Lanier Publishing
Flat Rock, North Carolina
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| Cook Time: 25 min | Prep Time: 20 min | | Yield: 6 servings | |
Ingredients:
3 cups Chopped Pecans
1 cup Japanese Bread Crumbs
1 tbs Chopped mint
2 oz melted butter
to taste Kosher salt
to taste fresh ground black pepper
6 (8 oz) trout fillets
as needed Egg wash (3 eggs + 1/2 cup water)
as needed Seasoned Flour (salt + pepper)
Canola oil
Instructions:
1) Combine pecans, bread crumbs & mint. Season with salt & pepper to taste. Add butter & mix by hand until combined.
2) Season trout fillets with salt & pepper.
3) Dredge trout (flesh side only) in seasoned flour.
4) Dip in egg wash.
5) Press flesh side of trout into crumb mixture.
6) Saute over medium to medium high heat in pan coated with canola oil. When pan is hot, place trout (skin side up) so that the pecan crust can brown approx. 1-2 minutes.
7) When pecan crust is brown, turn trout and finish cooking for approx. 2 more minutes.
Notes:
Long grain rice or our Grilled Potato & Charred Pepper Salad makes a great side dish for this entree.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
