Recipe by KittyKitty
Classic panfried trout
Top Review by Corn Maiden
My DH thought this fish was better than what you would get in an upscale restaurant. The recipe is simple, fast and flavorful. Don't leave out the thyme! Unfortunately, my grocery did not have any trout so I used Basa. It worked just fine, but next time I will try Trout. I used chopped Smokehouse almonds since I had them on hand. I did leave out the salt since the almonds were salted. Also, next time, I will just set aside my cooked fish and then make the sauce in the same pan. Thank you for the great recipe!
- 1⁄4 cup butter
- 1⁄2 cup blanched slivered almond
- 3⁄4 teaspoon salt, divided
- 1 tablespoon fresh lemon juice
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon chopped fresh thyme
- 3⁄4 cup vegetable oil
- 6 trout fillets or 6 bass fillets
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Melt butter in a saucepan over medium heat.
- Saute almonds in butter until golden.
- Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
- Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
- Heat oil in a large skillet over medium-high heat.
- Dip fillets in milk; dredge in flour mixture.
- Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
- Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.