Double Almond Pickerel Fillets

Pickerel(or walleye) is one of our favourites- a very sweet fish, and if we're lucky it goes straight from the river to the pan. You could substitute sole if you like. A variation of a Canadian Living recipe from way back.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup flour
• 1  egg, lightly beaten
• 1  teaspoon salt
• 1⁄4 cup  fine dry breadcrumb
• 1⁄4 cup  ground almonds
• 1  lb pickerel fillets, fresh or thawed
• 1⁄2 cup butter
• 1⁄3 cup  sliced almonds
• 1  tablespoon fresh lemon juice
•  salt and pepper

Directions

1. Place flour in a shallow bowl.
2. In another bowl combine egg and salt.
3. In last bowl combine bread crumbs and almonds.
4. Coat fish in flour, then eggs and lastly crumb mixture, coating all sides well.
5. Place on a rack to dry a bit.
6. In a large skillet melt 2 T.
7. of the butter; cook fish over medium high heat, turning once and adding an additional 2 T.
8. butter, until fish flakes easily, about 5 minutes.
9. Transfer fish,with a slotted spoon, to a plate and keep warm.
10. In the skillet melt the remaining butter and cook the sliced almonds until lightly browned- watch carefully.
11. Add lemon juice, salt and pepper and pour over fish.