Cooking Recipe Orange Lake Amandine
Recipe Ingredients
1/2 c
Almonds, slivered; blanched
1/4 c
Butter (or marg.); melted
12 lg
Bass (or trout) fillets
Salt; to taste
Pepper; to taste
Thyme leaves; to taste
Milk
Flour, all-purpose
1/2 c
Vegetable oil
2 ts
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.