Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Almonds, slivered; blanched Milk
1/4 c Butter (or marg.); melted Flour, all-purpose
12 lg Bass (or trout) fillets 1/2 c Vegetable oil
Salt; to taste 2 ts Parsley; chopped
Pepper; to taste Lemon wedges; opt.
Thyme leaves; to taste

Saute almonds in butter until golden brown; set aside.

Sprinkle fillets with salt, pepper, and thyme; dip in milk, and
dredge in flour. Fry fillets in hot oil over medium heat until
golden brown on both sides. Drain on paper towels. Remove to
serving dish; sprinkle with almonds and parsley. Garnish with lemon
wedges, if desired.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.

Browse by categories