This pecan crusted trout cooked in the air fryer is a quick and easy dinner that is on the table in 20 minutes. Serve with vegetables and rice.
Ingredients
- pecans: 0.66667 cup (finely chopped)
- rosemary: 1 tsp (crushed, dried)
- salt: 0.5 tsp
- flour: 2 Tbsp
- egg: 1 piece
- (4-ounces) rainbow trout fillets, thawed if frozen, skinned: 4 piece (if desired)
- pure maple syrup: 2 tsp
- lemon wedges: (for serving)
Metric Conversion
Stages of cooking
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Preheat air fryer to 400 degrees F (200 degrees C).
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Stir together pecans, rosemary, and salt in a shallow dish. In a second shallow dish, add flour. In a third shallow dish, lightly beat egg. Dip one side of each fillet in flour, shaking off excess; dip into egg, then into pecan mixture, lightly pressing to coat fish.
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Working in batches if needed, arrange fillets on parchment paper, pecan-coating up. Transfer fish on parchment to the air fryer basket.
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Cook until fish easily flakes with a fork and an instant-read thermometer inserted into thickest part of fillets registers 145 degrees F (62 degrees C), 7 to 8 minutes.
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Drizzle fillets with maple syrup and serve with lemon wedges.
