Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Almonds, slivered; blanched |
| ¼ cup | Butter (or marg.); melted |
| 12 larges | Bass (or trout) fillets |
| \N \N | Salt; to taste |
| \N \N | Pepper; to taste |
| \N \N | Thyme leaves; to taste |
| \N \N | Milk |
| \N \N | Flour, all-purpose |
| ½ cup | Vegetable oil |
| 2 teaspoons | Parsley; chopped |
| \N \N | 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.