Orange Lake Amandine

Course : Seafoods
Serves: 6
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1/2 cup almonds -- slivered, blanched
1/4 cup butter or margarine, melted
12 large bass -- (or trout) fillets
1 teaspoon salt -- to taste
1 teaspoon pepper -- to taste
1 teaspoon thyme leaves -- to taste
1 Cup milk
1 Cup flour -- all-purpose
1/2 cup vegetable oil
2 teaspoons parsley -- chopped
1 medium lemon wedges -- opt.

Preparation / Directions:

Sauté 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.

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