Best Walnut Crusted Trout Fillets Recipes

Walnut Crusted Trout Fillets image

Provided by Bev I Am

Categories Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup all-purpose flour
3 tablespoons dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons ground black pepper
2 large eggs
2 cups finely chopped walnuts
4 trout fillets
2 tablespoons butter
2 tablespoons olive oil
1 lemon, quartered lengthwise
chopped fresh parsley

Steps:

Using fork, stir flour, sage, salt and pepper on large plate to blend.
Whisk eggs in medium bowl.
Place walnuts on another large plate.
Sprinkle trout fillets with salt and pepper.
Dredge trout in flour mixture, then dip in eggs to coat.
Press both sides of trout in walnuts to coat.
Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
Add 2 trout fillets to each skillet.
Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
Transfer trout to plates.
Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
Serves 4.

WALNUT CRUSTED TROUT FILLETS image

Categories Fish

Yield 4 Servings

Number Of Ingredients 11

1/2 cup all-purpose flour
3 tablespoons dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons ground black pepper
2 large eggs
2 cups finely chopped walnuts
4 trout fillets
2 tablespoons butter
2 tablespoons olive oil
1 lemon , quartered lengthwise
chopped fresh parsley

Steps:

1. Using fork, stir flour, sage, salt and pepper on large plate to blend. 2. Whisk eggs in medium bowl. 3. Place walnuts on another large plate. 4. Sprinkle trout fillets with salt and pepper. 5. Dredge trout in flour mixture, then dip in eggs to coat. 6. Press both sides of trout in walnuts to coat. 7. Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat. 8. Add 2 trout fillets to each skillet. 9. Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side. 10. Transfer trout to plates. 11. Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.

WALNUT-CRUSTED TROUT FILLETS image

Categories Fish

Yield 4 Servings

Number Of Ingredients 11

½ cup all purpose flour
3 Tbsp dried rubbed sage
1 Tbsp salt
1½ tsp ground black pepper
2 large eggs
2 cups finely chopped walnuts (about 10 oz)
2 9-to-10oz trout, boned, heads removed, butterflied, halved (4 fillets)
2 Tbsp (¼ stick) butter
2 Tbsp olive oil
1 lemon, quartered lengthwise
Chopped fresh parsley

Steps:

Using fork, stir flour, sage, salt, and pepper on large plate to blend. Place walnuts on large plate. Sprinkle trout fillets with salt and pepper. Dredge trout in flour mixture, then dip in eggs to coat. Press both sides of trout in walnuts to coat. Melt 1 Tbsp butter with 1 Tbsp oil in each of 2 heavy large skillets over medium heat. Add 2 trout fillets to each skillet. Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side. Transfer trout to plates. Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.