What you'll need
- 6to 8 filets of Louisiana trout
- 2 tablespoons creole seasoning
- 2 cups flour
- 2 cups buttermilk
- 1/2 cup unsalted butter
- 1/2 cup blanched and sliced almonds
- 1 lemon (juice)
- 1 tablespoon freshly chopped parsley
Preheat oven to 350 degrees F. Add 1/2" of pecan oil to a cast iron or heavy-bottomed pan over medium heat. Season trout filets with salt, pepper, and creole seasoning. Dredge trout in flour and shake off excess. Place trout in buttermilk, and again in flour; shake off excess. Place fish in pan with hot oil and cook on both sides until completely brown, about 5 to 7 minutes per side. If trout are thick and not completely cooked throughout, finish them in preheated oven, cooking for a few minutes.
To another sautés pan over medium high heat add butter and 1/2 cup of pecan oil. When butter has completely melted and begins to brown slightly on the sides, add almonds, lemon juice and parsley. Continue to move butter around in pan until almonds have browned, about 3 to 4 minutes. Season sauce with salt and remove from heat. Place each trout filet on a plate and spoon amandine sauce liberally over top.