Trout With Almond-Lemon Sauce

Oxmoor House
6 servings


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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


Rinse fish thoroughly in cold water; pat dry, and set aside.

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.

Combine eggs and milk in a large mixing bowl; beat well. Dip fish in egg mixture; dredge in flour. Sprinkle with pepper.

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.

Place fish on a warm serving platter; spoon almond-lemon sauce over top. Serve immediately.

Created date

February 2010