Yield: 6 servings
|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||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.