Pan-Fried Trout with Pistachios and Dill
Recipe type: Main
Cuisine: Middle Eastern
  • ½ cup milk
  • ½ cup flour
  • 1 teaspoon Cajun or Creole spices like Tony Chachare's or Konriko
  • ½ teaspoon allspice
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 tablespoons butter, plus 4 additional tablespoons to sauté the pistachios
  • ½ cup roughly chopped pistachios
  • 5 or 6 skinless trout filets
  • Juice of 1 lemon
  • 2 tablespoons fresh dill
  1. Rinse the trout filets and pat dry with paper towels. Set aside.
  2. Combine flour, Cajun or Creole seasoning, and allspice in a wide plate or other dish. Stir well to combine.
  3. Pour milk into a wide high-rimmed plate or other dish.
  4. Season the fish filets with salt and pepper to taste. Use your hands to gently pat the seasonings into the fish, then dip the filets into the milk and dredge them in the seasoned flour to coat.
  5. Melt 4 tablespoons of butter in a large skillet over medium to medium-high heat. Add the filets in batches, but be careful not to overcrowd the skillet. Cook on each side until golden brown, about 3 minutes per side, then transfer to a serving platter. Repeat this process with the remaining batches, adding a little more butter if necessary.
  6. Add the remaining 4 tablespoons of butter to the skillet over medium-high heat. Holding the skillet over the heat (over the burner, but not on it) gently swirl the skillet around so that the butter melts evenly. Continue to cook the butter until the it starts to turn brown, about 5 minutes. Reduce the heat to medium-low, place the skillet back on the burner and add the pistachios. Cook, stirring gently, until the pistachios are toasted, about 2 to 3 minutes. Add the lemon juice and dill, then spoon the browned butter and pistachios over the fish and serve.
Recipe by The Catholic Foodie at