Recipe: Calliope's Terrific Trout Amandine

From: calliope,.NY

CALLIOPE'S TERRIFIC TROUT AMANDINE
Catfish is great this way too, I suppose any white fish would do though.

4-Trout or Catfish fillets
1-large egg
1-cup milk
Flour for dredging seasoned with salt, pepper and any other spices that appeal to you....try a little allspice.
1-stick unsalted butter...or less, depending on size of fillets
4-6-scallions, sliced
1/2-cup very thin, slivered almonds
4-TBSP.s lemon juice
3-4 TBSP. Worcestershire sauce
3-TBSP.s minced flat-leaf parsley

*NOTE......Green, red or a combination of, grapes would be refreshing
with this. Rice as a side and some buttered, steamed
carrots with lemon, parsley for a lovely light, healthy meal,
and of course, a salad.

Mix the egg and milk together. Dip the fillets in one at a time, let excess drip off and coat with the flour. Melt butter in a skillet till foam subsides. Fry 3-4 min. per side till just cooked through and flakes. Remove to the plates. Finish sauce by adding the scallions and almonds for about 1 min. or till almonds are a pale golden color, then the lemon, Worcestershire and parsley till just heated through. Spoon over fish. Delicious!

I like to serve this with artichoke risotto and steamed carrots with lemon and butter or some type of squash...or even greens beans.