- 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
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.