Orange lake amandine
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Recipe by: berre
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 c Almonds, slivered; blanched Milk
1/4 c Butter (or marg.); melted Flour, all-purpose
12 lg Bass (or trout) fillets 1/2 c Vegetable oil
Salt; to taste 2 ts Parsley; chopped
Pepper; to taste Lemon wedges; opt.
Thyme leaves; to taste
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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