Recipe: Almond Fried Trout

Almond Fried Trout
Source: Cleaning and Cooking Fish by Sylvia Bashline
Hunting and Fishing Library. R.R Donnelley & Sons, Co. 1982

1/4 cup all-purpose flour
1/8 teaspoon pepper
1 egg
3 tablespoons milk
1 cup cracker crumbs
1/2 cup sliced almonds, coarsely chopped
1 1/2 pounds trout fillets, about 1/2-inch thick
2 tablespoons margarine or butter
1/4 cup plus 1 tablespoon vegetable oil

Heat oven at 450 F.

On plate or waxed paper, mix flour and pepper. In shallow dish or pie plate, blend egg and milk. On another plate or waxed paper, mix cracker crumbs and almonds.

Cut fish into serving size pieces. Coat fish with flour, dip in egg mixture, then coat with almond mixture, pressing lightly.

In 13x9-inch baking pan, combine margarine and oil. Place pan in oven for 5 minutes to heat oil.

Add fish, turning to coat with oil. Bake 5 minutes. Turn fish. Bake until fish is golden brown and flakes easily at the thickest part, about 5 minutes. Drain on paper towels. Serve with lemon wedges, if desired.