Trout Amandine

Ingredients

• 4 fresh or frozen pan-dressed trout or other pan-dressed fish (about 8 ounces each)
• 1 beaten egg
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup cooking oil
• 1/4 cup sliced almonds
• 2 tablespoons margarine or butter
• 2 tablespoons lemon juice

Instructions

1. Thaw fish, if frozen. Bone fish, if desired. Combine egg and milk. Stir together flour and salt. Coat fish with flour mixture, dip into egg mixture, then coat again with flour mixture.
2. In a 12-inch skillet heat the oil. Fry half of the fish in hot oil for 5 to 6 minutes on each side or till golden and crisp and fish flakes easily with a fork. Remove fish from skillet and keep warm while cooking remaining fish.
3. In a medium skillet cook sliced almonds in margarine or butter till golden. Remove from heat; stir in lemon juice. Place fish on a serving platter; spoon almond mixture over fish.
4. Sole Amandine: Prepare as above, except substitute 1 pound fresh or frozen 1/2-inch-thick skinless sole or flounder fillets for pan-dressed fish. Reduce lemon juice to 1 tablespoon. Cook fillets for 3 to 4 minutes on each side.