½ cup thinly sliced almonds, walnuts or pecans
2 sticks butter
2 whole eggs
1 cup milk
1 cup flour
Salt and pepper to taste
6 filets about 6 to 8 ounces each of trout, halibut or any white fish
Oil for pan frying
Sauté the sliced nuts in butter until they are golden. Set aside and keep warm.
Combine milk and eggs in a bowl. Combine flour with salt and pepper in another. Dredge cleaned and patted dry fillets first in the egg mixture, then in the flour mixture.
Pour enough oil into a deep frying pan to fry the fish but not drench them. Heat the oil until it is hot but not smoking. Lay trout fillets in the oil and fry to a golden brown ; about five minutes per side.
Drain the fillets on paper towels.
Serve one fillet per person, spooning the warm butter mixture over them just before they come to the table. Bon appetite ~
Header: Still Life with Trout by Jeremy Mann