Air Fryer Pecan Crusted Trout

 


Air Fryer Pecan Crusted Trout

Ingredients

2/3 cup finely chopped pecans

1 teaspoon dried rosemary, crushed

1/2 teaspoon salt

2 tablespoons flour

1 large egg

4 (4-ounces) rainbow trout fillets, thawed if frozen, skinned if desired

2 teaspoons pure maple syrup

lemon wedges, for serving

Directions

Preheat air fryer to 400 degrees F (200 degrees C).

Stir together pecans, rosemary, and salt in a shallow dish. In a second shallow dish, add flour. In a third shallow dish, lightly beat egg. Dip one side of each fillet in flour, shaking off excess; dip into egg, then into pecan mixture, lightly pressing to coat fish.

Working in batches if needed, arrange fillets on parchment paper, pecan-coating up. Transfer fish on parchment to the air fryer basket.

Cook until fish easily flakes with a fork and an instant-read thermometer inserted into thickest part of fillets registers 145 degrees F (62 degrees C), 7 to 8 minutes.

 Drizzle fillets with maple syrup and serve with lemon wedges.

 

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