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speckled trout fillets (5-7 oz each) or other fresh fish (catfish works great)
2 cups buttermilk
2 cups flour
1/2 cup pecans
2 tbs cajun seasoning
1/2 tsp dried sweet basil
1 stick butter (margarine) [nonstick spray may substituted to cut fat if necessary]
1/2 cup chopped green onions (tops only)
Put all fish fillets and buttermilk into a large bowl. Set aside.
Combine flour, pecans, Cajun seasoning and basil in a food processor, blending until pecans disappear into flour. Put in a shallow baking pan to dredge fish.
Heat a large skillet to med - med-high. Add enough butter or spray to saute fillets. As the pan is heating, take one fillet at a time out of the buttermilk, dredge in pecan flour mixture, and place in skillet. (You don't want to let the filets sit in the flour mixture, because it will get soggy and lose crunch.) Cook 2 - 3 fillets at a time.
Cook fish on one side until fillet turns white along the edges. If butter starts to smoke, reduce heat. Turn fillets gently with a spatula. Cook on second side until fish is firm and meat flakes easily with a fork.
Remove directly to a warm plate. Sprinkle with a little Cajun seasoning and garnish with chopped green onions.