Trout with Almond-Herb Crust

Trout with Almond-Herb Crust

Southern Living magazine 0

"To pan-fry trout, prepare as directed; place fillets, a few at a time, in 2/3 cup hot oil in a large skillet. Cook 3 minutes on each side or until golden; drain on paper towels."

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings


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  1. COMBINE first 4 ingredients in a shallow dish. Dip fillets in milk; dredge in crumb mixture. Place in a grill basket coated with cooking spray; coat fillets with cooking spray.
  2. COOK, covered with grill lid, over hot coals (400 degrees to 500 degrees) 5 minutes on each side or until golden. Garnish, if desired.
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  • Reprinted with permission of Southern Living(R) magazine. All rights reserved.
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Reviews 10

  1. 10 Ratings


Delicious BUT I made changes. I made one helping following the directions meticulously. Then I made my own variety. I liked mine much better. I baked it in the oven 400 degrees per inch of thickness. The milk is unecessary. I used seasoned crouton crumbs instead of saltines as the saltines are not flavorful enough to carry this recipe. I added more almonds and used a dash of dried thyme in addition to the real herbs. Scrumptious!


I am always experimenting with fish recipies and my husband particularly liked this. Plus, you can really adapt it to any white fish fillet.


My husband said, this is the best fish I've ever had -- but I altered the recipe significantly. I used Progresso Italian Bread Crumbs with Lemon Pepper seasoning instead of crackers. I used an egg-and-milk drench before dredging in the bread crumbs.I used slivered almonds pounded into smaller pieces. I did not use any tyme. And, I pan fried the trout filets. We squeezed a littel fresh lemon on each filet. Even my often picky grandchildren ate the fish and loved it.