Orange lake amandine

Yield: 6 servings

Measure Ingredient
½ cup Almonds, slivered; blanched
¼ cup Butter (or marg.); melted
12 larges Bass (or trout) fillets
Salt; to taste
Pepper; to taste
Thyme leaves; to taste
Flour, all-purpose
½ cup Vegetable oil
2 teaspoons Parsley; chopped
Lemon wedges; opt.

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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