Directions:
In a small food processor, combine pecans, cornmeal, and spices. Nuts should be coarsely ground. Pour into a shallow pan and set aside. Pour buttermilk into another shallow pan. Leave skin on trout fillets. Make sure to check and remove any small bones. Place fillets in buttermilk. Pour oil into a large cast iron skillet about 1/8 inch deep. Heat oil over medium heat on stovetop. Remove fish from buttermilk and roll in cornmeal mixture. Be sure to coat both sides. Place fillets, flesh side down into the hot pan. Turn fish after 3-5 minutes and cook skin side for 3-5 minutes. Remove and place on plate lined paper towels and keep in a warm oven until ready to serve.
Serves 4
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