Trout With Almond-Lemon Sauce

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.