Blue Valley Aquaculture
812 South Maltby Ave.
PO Box 220
Sutton, NE 68979

Phone: (402) 773-5617
Fax: (402) 773-5667

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Pecan Crusted Fried Trout


  • 4 Steelhead Trout Fillets
  • 1 cup pecan pieces
  • 1/2 cup stone-ground yellow cornmeal
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 1/2 cup canola oil


  • In the work bowl of a food processor, combine pecans, cornmeal, and spices, pulsing until nuts are coarsely ground. Pour into a shallow pan; set aside.
  • Pour buttermilk into another shallow pan. Place fillets in buttermilk.
  • Pour oil into a large cast-iron skillet to a depth of 1/8 inch. (You may not need all the oil, but you may have to cook fish in batches.) Heat oil over medium heat.
  • Remove fish from buttermilk. Roll fillets in cornmeal mixture, coating both sides well.
  • Place fillets, flesh-side down, into the hot oil. Turn fish after 3 to 4 minutes and cook skin side for 3 to 4 minutes. Remove to a cookie sheet lined with paper towels and place in a warm oven until you are ready to serve.
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