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Ingredients
- Pecan topping:
- 1 C shelled pecans
- 4 Tbsp butter (1/2 stick)
- Juice of 1/2 lemon
- 1 tsp Worcestershire sauce
- Trout
- 2 eggs, lightly beaten
- 1 C milk
- 2 tsp Creole Seafood Seasoning
- 1 C flour
- 6 trout fillets (6 oz each)
- 1/2 C clarified butter (or half cooking oil and 1/2 margarine)
Preparation
Step 1
Blend eggs and milk in flat bowl (to drench fish). Mix flour and Creole Seasoning on wax paper or pie plate. Dredge fish fillets in seasoned flour to coat well on both sides, dip in egg-milk mixture, then again in seasoned flour.
Melt clarified butter in large skillet over medium high heat. Lay fillets carefully in the pan and saute quickly, turning only once until crispy and browned on both sides. Remove to warm serving platter.
To serve: Put fillet on each plate and top with pecan butter, coating entire fillet. Garnish with roasted pecans.
-Commander's Palace