Panfried Trout with Pecan Butter Sauce

Ingredients

• ½ cup unsalted butter
• 2 1/2- to 3/4-lb whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact
• 1 teaspoon salt
• ¾ cup all-purpose flour
• 3 tablespoons vegetable oil
• ¼ cup pecans
• 2 tablespoons fresh flat-leaf parsley
• + 3 more ingredients
• • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • lemon wedges

Preheat oven to 200°F. Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat. Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dre...

View full recipe at Epicurious