Trout With Almond-Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
12 freshwater trout fillets (about 2 pounds) |
1/3 cup butter or margarine |
1 cup lemon juice |
1/2 cup chopped onion |
1/4 cup worcestershire sauce |
1/4 cup chopped fresh parsley |
1/2 cup sliced almonds |
4 eggs, lightly beaten |
1 cup milk |
2 cups all-purpose flour |
1 teaspoon pepper |
vegetable oil |
Directions:
1. Rinse fish thoroughly in cold water; pat dry, and set aside.
2. Combine butter, lemon juice, onion, and Worcestershire sauce in a saucepan; cook over medium heat, stirring occasionally, until butter melts. Stir in parsley and almonds. Remove from heat; keep warm.
3. Combine eggs and milk in a large mixing bowl; beat well. Dip fish in egg mixture; dredge in flour. Sprinkle with pepper.
4. Fry in 1/2 inch hot oil (350°) in a large skillet 3 minutes or until golden brown, turning once. (When done, fish should flake easily when tested with a fork.) Drain on paper towels.
5. Place fish on a warm serving platter; spoon almond-lemon sauce over top. Serve immediately.
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