Pickerel in Almond Butter Sauce

A recipe from an old edition of Chatelaine Cookbook. It is a very tasty fish dish. Pickerel is my favourite lake fish.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  lbs  of fresh pickerel fillets or 2  lbs  frozen pickerel fillets
•  milk
• 1⁄2 cup seasoned flour
•  salad oil
• 1⁄4 cup unsalted butter
• 1⁄3 cup  blanched slivered almond
• 1  tablespoon  of chopped fresh parsley
• 1  tablespoon lemon juice

Directions

1. Cut fillets into 6 serving pieces.
2. Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour).
3. Heat 1/4 inch salad oil in large skillet.
4. Add fillets.
5. Saute quickly on both sides until lightly browned; do not over cook.
6. Place fish on a heated platter.
7. Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted.
8. Remove from heat and add parsley and lemon juice.
9. Pour over fillets.
10. Garnish with lemon wedges.