You can substitue Tilapia or other flaky fish for the trout
3 cups sliced almonds
2 large eggs
1 pint Rouses whole milk
Rouses salt and black pepper to taste
6 trout fillets, 8 ounces each, cleaned
2 cups all-purpose flour
1 gallon Vegetable oil
1 cup unsalted butter
3 tablespoons fresh lemon juice
3 tablespoons finely chopped parsley
3 medium lemons, cut into wedges
Preheat oven to 300 degrees.
Place almonds in a pan and toast them in oven for 15 to 20 minutes, stirring every five minutes while they cook. When almonds reach a light golden brown color, remove from oven and set aside.
Whish eggs and milk together to make a wash for fish. Season fillets with salt and pepper and dust with flour. Dunk trout in egg wash, then dredge through flour, and gently shake to remove excess.
In a large, heavy-bottomed pot, heat oil to 350 degrees. Add trout and fry for 4 to 5 minutes or until crust is golden brown.
While fish is frying, make the meuniere butter. Melt butter in a heavy saucepan over low heat until it is light brown and has a nutty aroma. Swirl constantly so butter doesn't burn. Add lemon juice and parsley and swirl to combine. Top each fillet with almonds and warned meuniere butter.
Garnish with lemon and Enjoy!