Trout Amandine

Classic panfried trout

• Ready In: 15 mins
• Serves: 6

Ingredients

• 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
•  milk
• 2  tablespoons  chopped fresh parsley

Directions

1. Melt butter in a saucepan over medium heat.
2. Saute almonds in butter until golden.
3. Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
4. Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
5. Heat oil in a large skillet over medium-high heat.
6. Dip fillets in milk; dredge in flour mixture.
7. Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
8. Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.