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Georgia Pecan Crusted Trout



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4 large trout fillets (about 6 - 8 oz. each)
Salt, to taste
Pepper, to taste
Fresh lemon juice, to taste
1/2 cup seasoned bread crumbs, divided in half
1 cup roasted Georgia pecans (5-7 minutes at 350° F, until deep brown and glossy)
2 tsp. rosemary
1/3 cup all-purpose flour
1 egg beaten (with 2-3 tsp. water)
2 tbsp. vegetable oil, divided in half
2 tbsp. butter, divided in half


  1. 1
    Season trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 - 15 minutes. Combine 2 tbsp. of bread crumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining bread crumbs and rosemary and transfer to plate.
  2. 2
    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 tbsp. each of oil and butter over medium-high heat.
  3. 3
    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.


Georgia Pecan Commission

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cuisines North & South American
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