| 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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