Makes 1 or 2 servings
1/4 cup pecan chips*
1/4 cup panko (I use Kikoman)
1/4 cup flour
1 egg, beaten
1 or 2 rainbow trout filets
salt & pepper
*Pecan chips are finely chopped pecans. Dierbergs has them in the baking aisle.
Preheat oven to 500. (Don't try this with a toaster oven.)
Line a sheet pan with non-stick foil.
Rinse fish and pat dry.
Season flesh side with salt & pepper.
Put out 3 shallow bowls:
Put flour into one bowl, beaten egg into another, and panko & nuts in another.
Press the flesh side of the fish into the flour, then shake off the excess.
Drag the flesh side through the beaten egg, then press it into the panko/nut mixture.
(The skin side of the fish should remain naked.)
Lay the fish skin-side-down on the sheet pan.
Refrigerate, uncovered, until ready to cook.
--- Can be made up to this point several hours ahead. ---
Bake at 500 degrees for 8 minutes.
The Johnson Family Cookbook