Search thousands of recipes reviewed by home cooks like you.

Trout with Almond-Herb Crust

Trout with Almond-Herb Crust

Southern Living magazine

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

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

UCOOLPSYCH
18
1/25/2004

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!

AIX-EN-PROVENCE
8
1/25/2004

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

LLDOVEY
6
5/10/2004

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.