Orange Lake Amandine

• 12 cup blanched slivered almond
• 14 cup butter or 14 cup margarine, melted
• 12 large sea bass or 12 large trout fillets
• salt and pepper
• thyme
• milk
• all-purpose flour
• 12 cup vegetable oil
• 2 teaspoons of chopped parsley
• lemon wedge (optional)

1. Saute the almonds in butter until golden brown; set aside.
2. Sprinkle the fillets with salt, pepper, and thyme.
3. Dip in the milk then dredge in flour.
4. Fry the fillets in hot oil over medium heat until golden brown on both sides.
5. Drain on paper towels.
6. Remove to a serving dish and sprinkle with the almonds and the parsley.
7. Garnish with the lemon wedges.

blanched slivered almond, butter, bass, salt, thyme, milk, flour, vegetable oil, parsley, lemon

Taken from www.food.com/recipe/orange-lake-amandine-82242 (may not work)