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Pecan-Crusted Trout

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 20 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1 cup pecan pieces
  • 1/2 cup stone-ground yellow cornmeal
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 4 (6- to 8-ounce) boneless trout fillets
  • 1/2 cup canola oil
make it
In the work bowl of a food processor, combine pecans, cornmeal, and spices, pulsing until nuts are coarsely ground. Pour into a shallow pan; set aside. Pour buttermilk into another shallow pan. Check trout fillets for any small bones and remove, but leave skin on. Place fillets in buttermilk.

Pour oil into a large cast-iron skillet to a depth of 1/8 inch. (You may not need all the oil, but you may have to cook fish in batches.) Heat oil over medium heat on stovetop. Remove fish from buttermilk. Roll fillets in cornmeal mixture, coating both sides well.

When oil shimmers, place fillets, flesh-side down, into the hot pan. Turn fish after 3 to 5 minutes and cook skin side for 3 to 5 minutes. Remove to a cookie sheet lined with paper towels and place in a warm oven until you are ready to serve.
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