Ingredients
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1 cup all-purpose Flour
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1 cup Milk
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2 Egg
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1 cup Pecans
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1 cup fresh Breadcrumbs
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2 cups Vegetable Oil
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4 small, whole cleaned Trout
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4 green Tomato
Directions
Pan-Seared, Pecan-Crusted Fish can be cooked outside; just be sure to place the pan on a grate over a low fire and follow the directions from there. Serve with roasted potatoes or spaghetti squash. You can’t go wrong either way.
Steps
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1
Done
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Prepare three shallow bowls: one with the flour, one with the milk and eggs whisked together, and one with a mixture of the pecans and breadcrumbs. |
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2
Done
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Heat the oil very slowly in a deep 12-inch castiron skillet to 350°F/175°C. |
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3
Done
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Dredge the fish in the flour, then the milk and egg mixture, then the pecan and breadcrumb mixture. Shake off any excess. |
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4
Done
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Fry the fish for 2 minutes per side, until golden brown. Drain on a paper towel–lined plate. |
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5
Done
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Repeat steps 3 and 4 with the green tomatoes and serve with the fish. |
