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“From my collection of handwritten recipes. Note: I fry my fish in half oil and half butter with the heads on. Be very careful not to let butter or flour burn. When cooked properly, fish should be golden brown with crispy skin.”
READY IN:
25mins
SERVES:
4
YIELD:
4 trout
UNITS:
US

Ingredients Nutrition

  • 4 trout, cleaned (pan size)
  • 1 cup milk
  • 2 tablespoons flour
  • 4 tablespoons butter
  • 12 cup sliced almonds
  • salt and pepper
  • 1 lemon, sliced for garnish

Directions

  1. Dip trout in the milk and then in the flour. Lay on waxed paper. Melt butter in a large skillet over medium high heat. Put in trout and almonds. Season with salt and pepper. Cook trout for 7 minutes on each side. Remove trout to a warm platter. Shake the skillet well so that all the almonds are browned. Garnish trout with browned almonds and lemon slices.

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