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

Nutrition