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Pecan Crusted Pan Fried Trout

For those of you who don't always practice catch-and-release, this one's for you. Serve with your favorite potato salad or steamed vegetables. 

Prep Time

20 minutes

Cook Time

10 minutes






  • 4 trout filets (from two trout)

  • 1/3 cup pecans, finely chopped

  • 1/2 cup all purpose flour

  • 2 garlic cloves, minced

  • 1/3 cup Panko crumbs

  • 2 TB butter, melted

  • 1 TB olive oil

  • 1 egg, beaten

  • 2/3 cup half & half

  • 1 teaspoon rosemary

  • 1/2 teaspoon thyme

  • Salt & pepper to taste

For Garnish:

  • Lemon wedges


First, pat trout filets dry and sprinkle both sides with salt & pepper. Let them come to room temperature. You'll need three shallow dishes for your dredging mixes. Place the flour in the first dish. For the second, combine the half & half and melted butter. For the third dish, combine the chopped pecans, Panko bread crumbs, rosemary & thyme. Once filets have come to room temperature, dredge them in that order (place filets in the flour, then dip in half & half/butter mixture, then dredge them in the pecan mixture). Set these to the side.

Heat olive oil in a large skillet on medium-high heat. Once hot, add minced garlic and cook for 30 seconds. Add filets to the pan and fry them 3 minutes on each side or until cooked through. 

Serve with your favorite side and lemon wedges!

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