Trout Praline

This isn’t another fried fish recipe. This is a sweet and savory dish that is sure to knock your socks off. Now don’t get me wrong, I love a pile of fried fish, but this dish will have you licking your plate for every bit of the praline sauce.

Yield: 2 servings



  • 4 Speckled Trout Fillets (Catfish, Redfish, Drum, or any white flakey fish will work)
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • ¼ Cup Flour
  • ½ Cup Whole Pecans
  • ½ Cup Panko Breadcrumbs
  • 2 Tablespoons Grated Parmesan Cheese
  • 1 Egg
  • 4 Tablespoons Butter

Praline Sauce

  • ½ Cup Dark Brown Sugar
  • ½ Lemon, Juiced
  • 1 Tablespoon Bourbon
  • 2 Tablespoons Heavy Cream
  • 1/8 Cup Chopped Pecans
  • 1 Pinch Kosher Salt


  1. Rinse and dry the fish fillets.
  2. Season the fish fillets with salt and pepper. Lightly dust with flour.
  3. Place the pecans into a food processor and pulse until the pecans are approximately the same consistency as the panko breadcrumbs.
  4. In a shallow dish, mix the processed pecans, panko breadcrumbs, and the parmesan cheese to make the “Pecan Coating.”
  5. Beat the egg, dip the fish fillets in the egg, then in the Pecan Coating ensuring that all parts of the fish fillets are coated.
  6. Heat a cast iron pan or fry pan to medium-high heat and toss in the butter. When the butter melts and starts to bubble/brown, place the fish in the pan and cook 2-3 minutes on each side or until golden brown.
  7. While the fish is cooking, make the praline sauce by mixing the dark brown sugar, juice from ½ a lemon, and bourbon in a saucepan and bringing it to a simmer over medium heat.
  8. When the praline sauce reduces to a syrupy consistency (after approximately 5 minutes), stir in the cream, chopped pecans, and pinch of salt then turn the heat off.
  9. Plate the fish and top with the warm praline sauce and enjoy. Serve the fish with a side of pecan dirty rice and whatever vegetables you have on hand.

Happy fishing,

~Recreational Chef

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