Chef's Recipe - Trout

pecan crusted trout recipe

by Chef John Huffenberger
Our "Chef John" shares his simple but amazing recipe for Pecan Crusted's easy to prepare, quick to make and absolutely delicious!


  • Four trout fillets
  • 8 oz. crushed pecan pieces
  • 1 cup flour
  • 2 eggs, beaten
  • Salt and pepper
  • 4 oz. butter
Pat the trout fillets dry with a paper towel. Season the flesh side of the fillets with salt and pepper. Put the flour, eggs and pecans into their own bowl or deep edged plate. Gently drag the flesh side of the fillets through the flour and shake off the excess. Then, drag the flour side of the fish through the beaten eggs and let the excess drip off. Lay the egg side of the fillets flat onto the pecans and press gently to make sure even contact with the pecans.

In a large skillet, melt the butter over medium low heat. Once the butter is melted place the trout, pecan side down, into the pan and sear. Cook for 2-3 minutes on each side. Remove the fillets from the pan and pour brown butter over the top of the fish.

Learn more about the dining operation Chef John runs at Connestee Falls.
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