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Pecan Crusted Trout

Special thanks to: AE, gloster, LA Servings: 4 Directions: 4 12 oz bonelss rainbow trout filets 1 cup buttermilk 2 tbs lemon pepper 1/2 tsp salt 1 cup finely ground Surratt Farms pecans 1 cup cracker crumbs 8 pieces bacon lemon wedges Whisk buttermilk with lemon pepper and salt. Pour into a pie plate or shollow dish. Mix pecans and cracker crumbs and place in a separate dish. Fry the bacon and remove from pan but do not drain the drippings. Dip filet in buttermilk and then in crumb mixture. On medium to high heat brown for 3 to 5 minutes. Turn filets and brown for 2 to 3 minutes more. Crumble bacon over the top and use lemon for garnish. Special Notes:

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