Pecan Crusted Trout

I haven't posted any new recipes the past few weeks and I need to get back into the saddle! In the past two weeks my niece made her appearance into the world and I couldn't be happier.  She was born with a heart condition and we are all so thankful that she is doing well and thriving!  You can read more about her on my sister-in-laws blog  http://melissasachet.blogspot.com/ 

The kids and I also spent the week with Grandma up in Show Low where the weather was nice and cool.  A very welcome change to the 115 degree weather we are having in Phoenix.  We made lots of yummy food and rode our bikes in the Fourth of July parade.  The kids swam, and rode bikes, watched movies and went fishing!  This is where this next recipe comes in.  Pecan crusted trout.  The trout were pretty small but we still wanted to make them so that the kids could enjoy what they worked all day for.

You can use any fish you like but we had trout and then I bought one tilapia fillet so that we had enough fish for everyone.

Ingredients:
1/4 cup pecans, well-toasted
1/2 cup breadcrumbs
1 tsp salt
1/2 tsp garlic powder
1 tsp black pepper
1/4 cup flour
1/2 cup buttermilk
2 tsp hot sauce, I like Louisiana hot sauce

4 tilapia or other fish fillets, about 6 oz each 

Olive oil

butter unsalted

Toast your pecans in a dry saucepan.  When you start to smell them they are done.  Finely chop the toasted pecans.  On a plate or shallow bowl, combine the pecans, breadcrumbs, salt, garlic powder and pepper.

Put the flour on a separate plate or shallow bowl.  In another bowl mix the buttermilk* and the hot sauce.  Set up your dipping station.  Have your fish, flour, buttermilk mixture and pecan mixture all lined up.  First dip the fish in the flour, then the buttermilk and finally the pecans.  Set aside and repeat.

Once all of the fish has been down the dipping assembly line get your pan ready for some frying.  Heat a large saucepan over medium heat.  Once the pan is hot add about 1 TBSP butter and 1 TBSP olive oil.  (enough to coat the bottom of the pan)  When the butter and oil is hot add the fish. Cook the fish for about 3 minutes per side and they have a nice brown crust on them.  The fish should flake easily with a fork but still be moist on the inside. Serve with some lemon wedges and enjoy!

*If you don't have buttermilk on hand and only need a little bit you can make your own.  In a 1 cup measuring cup pour in 1 TBSP white vinegar.  Fill the rest of the measuring cup with milk.  Let sit for about 5 minutes and voila!