Pecan Crusted Trout
Preheat the oven 375 degrees F.
Dredge the fish fillets in flour, then in the beaten egg and coat them well on all sides with the pecans.
In a large skillet over medium heat, heat the oil. When the oil is hot, add the fillets, skin side down and sauté for 2 minutes per side.
Transfer the fillets to a baking sheet and bake for 10 minutes.
Serve with lemon wedges.