TROUT 

Wash and pat dry trout fillets 

Crush pecans in a bag…the coating will be crunchier if some pieces are left a little bigger than others 

Make an assembly line of 3 bowls with:

flour

2 eggs- beaten

Crushed pecans

Dust each fillet in flour, then dredge through eggs and coat with pecans…if necessary scoop some pecan pieces and pat on fillet until they stick 

Mince garlic and add to enough olive oil to coat bottom of skillet 

Sauté fillets at medium to low heat until the meat flakes easily with a fork…if the oil is too hot the pecans will burn…Freddy likes to fry his on a higher setting with finely crushed pecans and no garlic using vegetable oil…try it both ways and let me know which you like best 

Capt. Janie Petty