Pan-fried trout with sage & almonds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unbleached all-purpose flour |
| ¼ | cup | Sliced almonds (with skins), toasted |
| 3 | tablespoons | Dried sage leaves |
| 1 | teaspoon | Salt |
| Freshly ground pepper to taste | ||
| 4 | Brook trout (about 1 lb. each) cleaned, heads and tails left on | |
| 6 | tablespoons | Peanut or olive oil |
Directions
Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper.
Divide the oil between 2 large skillets, and place over medium-high heat. Saute the trout turning once, until golden and crisp, about 10 minutes.