Hazelnut-Crusted Trout

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup hazelnuts
  • 4 (10 to 12-ounce) brook trout, gutted and cleaned
  • Salt and freshly ground black pepper
  • 2 large eggs
  • 1/4 cup flour, plus 2 cups
  • 4 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
Directions

Pulse nuts in a food processor with 1/4 cup of flour until finely ground. Rinse trout and pat dry. Season with salt inside and out.

Put the remaining 2 cups flour in a pie plate. Beat the egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in flour (pat off the excess), then egg, and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.

While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.


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