Alright, let’s talk about this pecan crusted trout. I ain’t no fancy chef or nothin’, but I know good food when I taste it, and this here fish is good, real good.
First off, you gotta get yourself some trout. Now, I don’t know where you city folks get your fish, but around here, we sometimes catch ‘em ourselves. If not, the store works too. Make sure it’s fresh, ya know? Smell it, if it stinks, don’t buy it. Simple as that.
Next up, the pecans. You need them pecans all chopped up. Not too fine, not too big, just right. I use a big ol’ knife, but you can use whatever you got. Just don’t go mashin’ ‘em all up, ya hear? You want some crunch.
- Get your trout
- Chop them pecans
- Find some breadcrumbs, the kinda plain ones
- Get some eggs, beat ‘em up good
- Some flour, just a little bit
- Butter, real butter, not that fake stuff
- Salt and pepper, gotta have that
Okay, so you got all your stuff together. Now the fun begins. Take them trout fillets and pat ‘em dry with a paper towel. Gotta get ‘em dry, or the stuff won’t stick right. Then, you season ‘em up with salt and pepper. Don’t be shy now, give it a good sprinkle.
Now, get three plates. In one plate, put some flour. In another, beat them eggs real good. And in the last one, mix them chopped pecans with the breadcrumbs. You see where I’m goin’ with this?
Take each trout fillet and first dip it in the flour, just a light dusting. Then dip it in the eggs, make sure it’s all covered. And last, coat it real good with them pecan and breadcrumb mix. Press it down a bit, so it sticks real good.
Now, get yourself a big ol’ pan. Put some butter in it, let it melt and get all bubbly. Don’t burn it though! Once it’s hot, put them trout fillets in the pan. Fry ‘em up for a few minutes on each side. You want them pecans all toasty brown and the fish cooked through. How long? Well, it depends. Just keep an eye on ‘em. When they look done, they probably are.
This pecan crusted trout ain’t hard to make, ya know? It’s good for a weeknight supper, but fancy enough for when company comes over. And the best part? It tastes mighty fine. That crunchy pecan crust with the tender fish inside… oh, it’s somethin’ special.
Now, some folks like to add all sorts of fancy stuff, like herbs and spices. Me? I keep it simple. Salt, pepper, and pecans. That’s all you need. But hey, if you wanna get fancy, go ahead. Ain’t nobody stoppin’ ya. You can try adding some lemon zest or some garlic powder. I hear some folks even use a bit of cayenne pepper to give it a kick.
You can serve this pecan crusted trout with just about anything. I like it with some mashed potatoes and green beans. Or maybe some rice and a salad. It’s up to you. Just make sure you got somethin’ to soak up all that good buttery pecan flavor. And don’t forget a wedge of lemon to squeeze on top. It brightens it up real nice.
And there you have it. Pecan crusted trout, the easy way. It’s a quick dinner option, that’s what my granddaughter told me. Doesn’t take long at all. Just a few minutes in the pan and you got yourself a meal fit for a king, or at least a hungry family. It’s a tasty dish, real satisfying, that fresh fish with the crunch. You won’t be disappointed, I tell ya.
So, next time you’re lookin’ for somethin’ different to cook, give this pecan crusted trout a try. It’s easy, it’s delicious, and it’s sure to impress. Even if you ain’t no fancy chef, you can make this. Trust me on this one. I may be just an old woman, but I know good food.
And let me tell you somethin’ else. This here fish is healthy for you too. Fish is good for your brain, they say. And pecans, well, they got all sorts of good stuff in ‘em. So, you’re not just eatin’ somethin’ tasty, you’re eatin’ somethin’ that’s good for ya. You can’t beat that, can ya?
So, go on now, get yourself some trout and pecans and get cookin’. You won’t regret it. And who knows, maybe you’ll even impress yourself. Just remember what I told ya, and you’ll be fine. Keep it simple, keep it fresh, and keep it tasty. That’s the secret to good cookin’, ya know.