Orange Lake Amandine

Recipe Ingredients

1/2 cup	46g / 1.6oz	Almonds - slivered, blanched
1/4 cup	49g / 1.7oz	Butter or margarine, melted
12 cups	2844ml	Bass - (or trout) fillets (large)
		Salt - to taste
		Pepper - to taste
		Thyme leaves - to taste
		Milk
		Flour - all-purpose
1/2 cup	118ml	Vegetable oil
2 teaspoons	10ml	Parsley - chopped
		Lemon wedges - opt.

Recipe Instructions

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..

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