Rate this recipe
0/5
(0 Votes)
1 Picture
Ingredients
- 2 tablespoons all-purpose flour
- 1/4 cup nonfat buttermilk
- 1/3 cup pecan halves, ground
- 1/3 cup panko
- 4 (6-ounce) trout fillets, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- 1 tablespoon chopped fresh parsley
- 4 lemon wedges
- Creamed Spinach and Mushrooms
- Steamed Sugar Snap Peas
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Place flour in a shallow dish. Place buttermilk in a dish. Combine pecans and panko in a dish. Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.
2. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add dredged fillets, crust-side down; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining flour, buttermilk, panko mixture, fillets, butter, and oil. Top with parsley. Serve with lemon.
Review this recipe