Orange lake amandine
6 servings
Ingredients
| Quantity | 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 | ||
| Milk | ||
| Flour, all-purpose | ||
| ½ | cup | Vegetable oil |
| 2 | teaspoons | Parsley; chopped |
| Lemon wedges; opt. | ||
Directions
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.