2 (8-ounce) fresh caught trout, cleaned and filled, or two large red meat trout fillets
1 egg, well beaten
1/2 cup milk
Salt and freshly ground black pepper
All-purpose flour, for dusting
Panko bread crumbs
Crushed pistachio nuts (optional)
Olive oil, for sauteing trout

If using fresh caught trout, scale, bone, fillet, rinse and dry. When scaled the skin is edible, and adds a nice texture. Filets can also be skinned, but this makes them very delicate.

Combine egg and milk in a shallow dish to make an egg wash. Season flour with salt and white pepper. Crush nuts and combine with panko crumbs (up to a 1 to 1 ratio).

Dredge trout in seasoned flour, dip in egg wash, then pack in nut/crumb mixture. Transfer to a plate, separating with wax or parchment paper if needed. Keep in refrigerator until ready to cook.

Heat a large frying pan over medium high, and preheat oven to 325 degrees. Coat frying pan with olive, nut or canola oil to about 1/8 inch thick. When oil is shimmering (if it’s smoking, it’s too hot). Add fillets, skin side down, and cook until browned, about 2 minutes, turn and cook another 2 minutes and transfer to a paper towel lined pan and place in oven for 5-8 minutes longer. Serve.