If you’re looking to elevate your dinner game with a recipe that’s both simple to make and impressively delicious, this pecan crusted trout recipe is your ticket to a memorable meal.

Combining the nutty richness of pecans with the delicate flavor of trout, this recipe is a surefire way to add a gourmet touch to your dinner.

A pecan trout on a plate with wild rice.

Here is Why This Pan Fried Pecan-Crusted Trout Recipe Works

Simple Ingredients, Big Flavor: The beauty of this recipe lies in its ability to transform simple, easily accessible ingredients into something that is bursting with flavor. Rich, nutty pecans enhance the mild flavor of trout without overpowering it.
Easy Yet Elegant: One of the most appealing aspects about recipes like this is the simplicity. Yet, the end result is a dinner that looks and tastes like a gourmet restaurant meal.
Quick and Convenient: If you love a good trout recipe, this one only takes about 10 minutes of cooking time and is perfect for a quick meal.

The Ingredients

Meat: Trout fillets
Pantry: Panko bread-crumbs, Olive oil, Pecans
Pantry Seasonings: Salt, Pepper
Condiments: Dijon mustard
Others: Parmesan cheese, Egg

Ingredient Substitutions

Fish: Swap trout for salmon or tilapia.
Panko: Regular breadcrumbs or crushed crackers can be used in a pinch.
Parmesan: Try other hard cheeses like Grana Padano or Asiago for a twist.

We used a Steelhead trout. If you have a rainbow trout, the fillets will be thinner and you will need to shorten the cooking time.

If you like this recipe, try our salmon piccata or our trout amondine.

Four fillets of steelhead covered in a pecan crust.

How to Make this Restaurant Style Recipe

Process pecans, parmesan, panko, salt, and pepper to a coarse texture.
Whisk egg, mustard, salt, and pepper in a separate bowl.
Coat the trout in the wet mixture, then in the nut mix.
Fry the trout in a hot skillet until golden and cooked through. Add a squeeze of lemon juice just before serving.

Variations

Herb-Infused: Add fresh herbs like dill or parsley to the dry mix for an aromatic twist.
Spicy Kick: Incorporate a pinch of cayenne or paprika into the crust for heat lovers.
Citrus Zest: Grate some lemon or orange zest into the nut mixture for a fresh, zesty flavor.

Blending pecans and bread crumbs in a food processor.

Coating steelhead trout with an egg batter then covering it with crushed pecans.

Tips for Success

Here are some tips to make this mild-flavored fish turn out spectacular.

Pat dry: Pat the fish dry before dredging it in the coating.
Even Coating: Ensure the pecan mixture coats the trout evenly for a uniform crust.
Don’t Overcrowd the Pan: Cook in batches if necessary to ensure each fillet gets perfectly crispy.
Moderate Heat: Keep the skillet at a medium heat to avoid burning the pecans.

Serving Suggestions

Pair your pecan-crusted trout with a light salad, steamed vegetables, or a creamy risotto. For a refreshing touch, a squeeze of lemon just before serving does wonders.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to maintain the crust’s crispiness.

A pan fried trout on a dinner plate with rice and asparagus.

This pecan trout recipe is a testament to how simple ingredients can be transformed into a dish that’s full of flavor. Perfect for any occasion, it’s a meal that’s sure to earn a spot in your regular dinner rotation. Give it a try and watch it become a new favorite in your household!

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Pecan Crusted Trout

Simple to prepare yet sophisticated in taste, this pecan crusted trout is perfect for a cozy dinner at home or an elegant gathering. The rich, buttery taste of crushed pecans combined with crispy panko bread crumbs gives the fish a fantastic coating.

The pecans lend a depth of nuttiness that complements the delicate, flaky trout, while the panko ensures each bite is encased in a golden, crispy shell.

5 from 12 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 371kcal

Author: Dahn Boquist

Ingredients

1 cup pecans
¼ cup panko bread crumbs
¼ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
1 large egg
1 teaspoon Dijon mustard
4 6-ounce trout fillets
3 to 4 tablespoons olive oil

Instructions

Toss the pecans, parmesan, panko, salt, and pepper in a food processor. Pulse until the mixture resembles coarse cornmeal, then transfer to a shallow dish.
Add the egg, mustard, and a pinch of salt and pepper in a shallow dish and whisk well.
Pat the fish dry with paper towels sprinkle with salt and pepper.
For each trout fillet, first coat it in the egg mixture and then transfer it to the pecan mixture. Press lightly to ensure the mixture sticks to the fillet.
Heat the oil in a large nonstick skillet over medium heat. Place the fillets in the hot skillet, pecan side down. Don’t crowd the skillet, work in batches if necessary. Cook until the pecan crust is golden brown, about 3 to 4 minutes then flip the fillets. Keep cooking until the skin turns brown and flakes with a fork, which should take about 2 to 3 more minutes.

Notes

Ensure the trout is patted dry before coating. This helps the egg and pecan mixture adhere better, resulting in a more consistent crust.
Monitor the heat while cooking. If the skillet is too hot, the pecans can burn; if it's too cool, the crust won't crisp up properly.
Skin On or Off: This recipe works with both skin-on and skinless trout fillets.

Recipe inspired from Americas Test Kitchen