Crunchy Trout With Lemon Butter

• 4 8 oz. trout fillets
• 2 C. cornflakes
• 1/4 C. almonds
• 1/4 C. granulated sugar
• 1/8 tsp. cayenne
• 1/4 tbsp. kosher salt(you can add more later if needed) start
• low.
• 3/4 C. Milk
• 1 large egg
• 3/4 C. flour
• 4 tbsp. butter
• 1/4 C. olive oil

1. Whisk eggs and milk to make wash.
2. Toast almonds, set aside to cool.
3. Combine cayenne, cooled almonds, cornflakes, sugar, and salt.Pulse together in processor or crush by hand in ziplock. Transfer to plate.
4. Pass filets through flour, then egg wash, then cornflake mixture. Set aside until all filets are breaded.
5. In heavy bottomed saute pan, melt butter and drizzle 1/4 C. olive oil and then add fillets skin side up. Saute about 2 minutes on each side until it looks browned. Turn once.
6. Put each fillet on cookie sheet until all fillets are complete.Warm in 350 degree oven while preparing sides(don't over cook).
7. I make a simple lemon butter sauce to drizzle over the top of mine and my husbands(kids won't have it):
8. 1 fresh squeezed lemon, 1 tbsp. fresh chopped parsley, 2 tbsp. butter, one whisked egg yolk. Cook in small bowl over boiling water until heated.
9. Drizzle over fillets, serve with above mentioned sides.

trout, cornflakes, almonds, granulated sugar, cayenne, kosher saltyou, milk, egg, flour, butter, olive oil

Taken from www.epicurious.com/recipes/member/views/-crunchy-trout-with-lemon-butter-1201007 (may not work)