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butter blanched slivered almond salt lemon juice all-purpose flour pepper thyme vegetable oil trout milk parsley
Viewed: 107 - Published at: 8 years agoIngredients
- 1/4 cup butter
- 1/2 cup blanched slivered almond
- 3/4 teaspoon salt, divided
- 1 tablespoon fresh lemon juice
- 3/4 cup all-purpose flour
- 1/2 teaspoon pepper
- 1/2 teaspoon chopped fresh thyme
- 3/4 cup vegetable oil
- 6 trout fillets or 6 bass fillets
- milk
- 2 tablespoons chopped fresh parsley
Method
- Melt butter in a saucepan over medium heat.
- Saute almonds in butter until golden.
- Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
- Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
- Heat oil in a large skillet over medium-high heat.
- Dip fillets in milk; dredge in flour mixture.
- Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
- Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.
