Most restaurants here in Georgia that profess to have a “Southern” flair will have some variation of Georgian trout on the menu. First of all, it’s local. Secondly, there’s something uber-Georgian about the combination of sweet pecans grown here in the state and trout that makes it twice as Southern—or so it seems.
This is a really simple and fast dish, and great for when you want a restaurant-quality dinner, but you don’t want to spend hours making it.
½ cup (75 g) almond flour
½ teaspoon salt (optional)
½ teaspoon pepper
2 large eggs
1 cup (50 g) toasted pecans, roughly chopped
4 6- to 8-ounce (150–230 g) pieces of trout
2 tablespoons (30 ml) clarified butter, divided
¼ cup (60 mL) lemon juice
½ cup (120 mL) white wine
¼ cup (45 g) capers, rinsed
2 tablespoons (30 ml) fresh Italian parsley, chopped
- Place the almond flour along with some salt and pepper on a large plate or shallow dish.
- Whisk the egg whites slightly, and place into a separate dish and put the pecans into a third dish.
- Working one piece at a time, dredge the trout flesh side down first into the flour mixture, then into the eggs, then into the pecans, pressing down to get nuts to adhere. Set aside and repeat process with other pieces of fish.
- Heat 1 tablespoon (15 ml) of the butter over medium-high heat. Add the fish (in batches if necessary) skin side up (nuts side down) and cook until golden, about 5 minutes. Carefully flip over and cook another 4–5 minutes until the fish is just cooked through and skin is golden.
- Remove fish to a platter and cover with foil to keep warm.
- Add the butter, lemon juice, and wine to the pan, scraping to bring up any of the browned bits from the fish.
- Add the capers and whisk to combine all, until heated through. Stir in the parsley, and pour sauce over the fish to serve.
Variations—If you can’t find trout, some decent substitutions might be bluefish, salmon, or arctic char.
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Georgian pecan-crusted trout is Southern freshwater cooking at its finest — and completely grain-free. Fillets get a triple-dredge of almond flour, egg, and toasted pecans for a nutty crust, then finish with a buttery lemon-wine pan sauce scattered with capers and parsley.
Pro Tips
- Toast and roughly chop the pecans before dredging; toasted nuts cling better and bring out the sweet, buttery flavour that defines the crust.
- Press the pecans firmly onto the flesh side so they adhere through the fry, and cook nut side down first — that's the presentation side.
- Dredge in order: almond flour first, then egg, then pecans. The flour layer is the glue that keeps the crust from sliding off in the pan.
- Cook the trout in batches if your skillet is crowded; a piled pan steams the fish and softens that gorgeous crust.
- The pan sauce is ready in minutes — lemon juice, white wine, and capers whisked into the browned butter and fish fond left in the skillet.
Frequently Asked Questions
Can I use a different fish for the pecan crust?
Yes, any firm fillet works — salmon, catfish, or arctic char all take the almond flour and pecan crust beautifully. Adjust the cooking time for thicker fillets.
Is pecan-crusted trout paleo?
Entirely: the crust is almond flour, egg, and pecans, and the sauce is clarified butter, lemon, wine, and capers — no grains, dairy, or refined ingredients anywhere.
How do I know when the trout is cooked?
The flesh should flake easily and turn opaque at the thickest point after about 4–5 minutes per side. Watch it closely — thin fillets go from perfect to dry very quickly.
Can I skip the wine in the pan sauce?
Use chicken stock or a splash of water with an extra squeeze of lemon instead. The capers and browned butter carry the sauce's character either way.
Recipe Card
Ingredients
Method
- Place the almond flour along with some salt and pepper on a large plate or shallow dish.
- Whisk the egg whites slightly, and place into a separate dish and put the pecans into a third dish.
- Working one piece at a time, dredge the trout flesh side down first into the flour mixture, then into the eggs, then into the pecans, pressing down to get nuts to adhere.
- Set aside and repeat process with other pieces of fish.
- Heat 1 tablespoon of the butter over medium-high heat.
- Add the fish (in batches if necessary) skin side up (nuts side down) and cook until golden, about 5 minutes. Carefully flip over and cook another 4–5 minutes until the fish is just cooked through and skin is golden.
- Remove fish to a platter and cover with foil to keep warm.
- Add the butter, lemon juice, and wine to the pan, scraping to bring up any of the browned bits from the fish.
- Add the capers and whisk to combine all, until heated through.
- Stir in the parsley, and pour sauce over the fish to serve.
