Prep 5 mins
Cook 10 mins
Another delicious way to make my family eat their fish. And this is easy to boot!
- 1 large egg
- 1 cup milk
- 8 (5 ounce) fish fillets (trout fillets are very good)
- flour, seasoned with (for dredging)
- salt and pepper
- 1⁄2 cup butter
- 1⁄3 cup slivered almonds
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced parsley
- In a shallow dish, whisk together the egg and the milk.
- Dip fillets, letting excess drip off, and dredge in seasoned flour.
- Shake off excess.
- Heat butter in large skillet over moderately-high heat until foam subsides and cook fish in 2 batches for 3-4 minutes per side, or until it just flakes.
- Transfer to a platter and keep warm in a 200F oven.
- Add almonds to skillet and cook over moderate heat, stirring, for 1 minute, or until they are pale golden.
- Add lemon juice, Worcestershire Sauce and parsley.
- Cook mixture, stirring, until it is heated through and spoon sauce over fish.
I have made fish almondine many times before, but this recipe was by far our favorite. It has to be the surprising addition of Worcestershire sauce that transforms this from the ordinary to the extraordinary. I used tilapia filets and they came out superb. It's a winner Evelyn...delicious, easy and quick to make. Thank you.
If there were any way to give this dish more than 5 stars, I would not hesitate. Very easy to make and will be making again.
Made this the other night...It was wonderful!! :) My oldest son ate most of it. I left out the almonds (we are not big almond fans) and I used a package of ranch in with the flour. Huge hit in my house. I am making it again tonight. Thank you so much for sharing and helping me to include fish in our diet.