Seafoods recipes

Orange Lake Amandine

Course : Seafoods
Source: Southern Living Magazine, 1980
Serves: 6

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Ingredients:

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.

Orange Lake Amandine

Ingredients:

Preparation / Directions:

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