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Trout With Almond-Lemon Sauce

Yield 6 servings


  • 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

How to Make It

  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.

Oxmoor House Homestyle Recipes