8 fillets of trout (I use North Carolina wild Rainbow Trout)
1 cup milk
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sifted flour
1/4 cup butter
1/2 cup chopped almonds
Dip fillet in milk
season with salt and pepper
Roll in flour so entire fillet is well coated
Melt butter in skillet and cook fillets/browning evenly on both sides
Remove fish from skillet and add chopped almonds and saute
Sprinkle thickly over fish
1 cup milk
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sifted flour
1/4 cup butter
1/2 cup chopped almonds
Dip fillet in milk
season with salt and pepper
Roll in flour so entire fillet is well coated
Melt butter in skillet and cook fillets/browning evenly on both sides
Remove fish from skillet and add chopped almonds and saute
Sprinkle thickly over fish