This fish in toasted pecan butter sauce recipe takes the homey flavors of a backcountry Cajun fish fry and merges them with the elegant nuances of a New Orleans restaurant. Pureed toasted pecans add incredible depth and silky texture to a garlic and hot pepper-infused butter sauce. This fantastic meal can be made so easily that it works for a thrown-together weeknight meal or a planned dinner party.
Cook’s note: This recipe calls for trout fillets, but any firm-fleshed fish will do.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
- 4 tablespoons butter, room temperature
- 1/2 cup chopped pecans, toasted
- 2 tablespoons chopped yellow onion
- 1 teaspoon lemon juice
- 1 clove garlic, crushed and chopped
- 1/4 to 1/2 teaspoon hot pepper sauce
- Fried fish:
- 3/4 teaspoon Worcestershire sauce
- 1/2 cup milk
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 2 teaspoons Cajun seasoning
- 6 trout fillets, 4 ounces each (substitute any firm fish)
- Oil for frying
- 1/3 cup chopped pecans, toasted (optional)
To make the sauce:
Blend the butter, 1/2 cup toasted pecans, onion, lemon juice, garlic, and hot pepper sauce in a food processor until it is smooth. The sauce is ready when it is completely smooth and has thickened a bit. Set the sauce aside at room temperature while the fish cooks.
To fry the fish:
Heat 1/2 inch of oil in a deep skillet to 350F. Mix the Worcestershire sauce, milk, and egg together. Stir together the flour and Cajun seasoning. Pat the fish fillets dry and dredge them first in the egg mixture and then in the flour mixture.
Fry the fillets in 2 batches of 3 each, for 3 to 4 minutes on each side. The fish is done when it is deep golden brown and flakes easily when tested with a fork. Serve the fish hot, garnished with the toasted pecan butter sauce and toasted pecans.
This fish with toasted pecan butter sauce recipe makes 6 servings.