| fish fillet (trout or catfish) | 4 | 6 to 8 oz each | | salt & pepper | | to taste | | Lemon Juice | | to taste | | Italian bread crumbs | 1/2 | cup (divided) |
| roasted pecans | 1 | cup | | rosemary | 2 | tsp |
| flour | 1/3 | cup | | egg | 1 | lightly beaten |
| water | 2 | tsp | | canola oil | 2 | tbs divided in 1/2 |
| butter | 2 | tbs divided in 1/2 | |
Directions:
Season fish fillets with salt & pepper & lemon juice. Let stand at room temperature for 10 to 15 minutes. Combine 2 tbs of bread crumbs with pecans in blender. Grind pecan finely, combine with remaining bread crumbs and rosemary and transfer to plate. Dredge fillets in flour and shake off excess. Dip in egg wash. Place fillets skin side up on crumb mixture, pressing into flesh. In large skillet, heat one tbs each of oil & butter over medium heat. Place 2 fillets, skin side up, in skillet and cook until golden brown, about 3 minutes. Transfer to plate. Repeat with remaining butter, oil, and fillets. 4 servings.
To roast pecans, spread out on a baking sheet and place in a 350 degree oven for 5 to 7 minutes stirring occasionally, or until deep brown and glossy.
