Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Farrell Estate in Arlington, Texas in 1988.

Ingredients Edit

Directions Edit

  1. In large pan dry fry almonds over medium heat until they look brown.
  2. Place them to one side.
  3. Rinse fish and dry with kitchen paper.
  4. Place a tablespoon of flour on a plate and roll fish until nicely coated.
  5. Turn heat to medium hot and melt a chunk of butter in the pan.
  6. Add trout and cook uncovered 5 minutes per side.
  7. Return almonds to pan to rewarm before serving.
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