In the work bowl of a food processor, combine pecans, cornmeal and spices, pulsing until nuts are coarsely ground. Pour into a shallow pan; set aside.
Pour buttermilk into another shallow pan.
Check trout fillets for any small bones and remove, but leave skin on. Place fillets in buttermilk.
Pour oil into a large cast iron skillet to a depth of 1/8". Heat oil over medium heat on stovetop.
Remove fish from buttermilk. Roll fillets in cornmeal mixture, coating both sides well.
When oil simmers, place fillets, flesh side down, into the hot pan. Turn fish after 3 to 5 minutes and cook skin side for 3 to 5 minutes. Remove to a cookie sheet lined with paper towels and place in a warm oven until you are ready to serve.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 485 (93%)|
|Amt Per Serving||% DV|
|Total Fat 53.9g||72 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 30.9g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 2.4mg||1 %|
|Sodium 65.7mg||2 %|
|Potassium 286.3mg||8 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 5.7g|
|Protein 5.7g||8 %|
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Calories per serving: 523
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