I made this a while ago (during Lent) and I misplaced my notes, but I think I remember generally what I did. It was amazing! I definitely want to make it again. The trout came out really nice and buttery, and didn’t taste too gamey at all. I served it on top of this couscous (use regular coucous instead of Israeli and omit the curry powder).
2 T cornstarch
2 portions trout
1/4 c. eggbeaters
oil for pan
Pulse the pecans in a food processor (or put them in a ziplock and smash with a rollong pin) until they’re almost a flour but still have texture about 5 pulses in the processor should do it).
Sprinkle the trout with cornstarch. Dredge in egg and then in pecan crumbs.
Heat some oil in your pan. Add the fish and cook until done, about 5 minutes on each side.