Fish Amandine

• 1 large egg
• 1 cup milk
• 8 (5 ounce) fish fillets (trout fillets are very good)
• flour, seasoned with (for dredging)
• salt and pepper
• 1/2 cup butter
• 1/3 cup slivered almonds
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced parsley

1. In a shallow dish, whisk together the egg and the milk.
2. Dip fillets, letting excess drip off, and dredge in seasoned flour.
3. Shake off excess.
4. Heat butter in large skillet over moderately-high heat until foam subsides and cook fish in 2 batches for 3-4 minutes per side, or until it just flakes.
5. Transfer to a platter and keep warm in a 200F oven.
6. Add almonds to skillet and cook over moderate heat, stirring, for 1 minute, or until they are pale golden.
7. Add lemon juice, Worcestershire Sauce and parsley.
8. Cook mixture, stirring, until it is heated through and spoon sauce over fish.

egg, milk, fish, flour, salt, butter, almonds, lemon juice, worcestershire sauce, parsley

Taken from www.food.com/recipe/fish-amandine-63466 (may not work)