| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
|
Main dish, Fish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Almonds, slivered; blanched |
| 1/4 |
c |
Butter (or marg.); melted |
| 12 |
lg |
Bass (or trout) fillets |
|
|
Salt; to taste |
|
|
Pepper; to taste |
|
|
Thyme leaves; to taste |
|
|
Milk |
|
|
Flour, all-purpose |
| 1/2 |
c |
Vegetable oil |
| 2 |
ts |
Parsley; chopped |
|
|
Lemon wedges; opt. |
INSTRUCTIONS
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.
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