Pecan Encrusted Dolly Varden

by Dana Motley
(South Carolina by way of Alaska!)

I like to butterfly my Dolly Varden's and use pecan "flour" instead of regular flour to lightly coat the fish. It's nutty, crispy and allows the flavor of the fish to shine through. Lightly coat and pan fry in a little olive oil with a couple of pads of butter until done. Finish with a tad of lemon juice. Just wonderful!

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