Trout Amandine

• 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

1. Melt butter in a saucepan over medium heat.
2. Saute almonds in butter until golden.
3. Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
4. Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
5. Heat oil in a large skillet over medium-high heat.
6. Dip fillets in milk; dredge in flour mixture.
7. Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
8. Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.

butter, blanched slivered almond, salt, lemon juice, allpurpose flour, pepper, thyme, vegetable oil, trout, milk, parsley

Taken from www.food.com/recipe/trout-amandine-208618 (may not work)