2 Large, 4 Medium or 6 Small Trout "I am using 2 Large 1lb each trout's"
1/4 cup lemon juice
1 cup milk
1 cup flour
1 cup cornmeal
1 Tbs salt
1 Tbs pepper "white or ground black pepper"
1/2 vegetable oil
1/2 cup butter
3/4 crushed almonds
Wash trout inside and out with cold water.
Take off head right behind the gills.
Take the tail off.
"segmented trout"
Put lemon juice in and on top of trout.
Wash trout with the lemon juice. Rubbing it into and all over the fish.
Open the fish belly and let rest in lemon juice in refrigerator for about 5 minutes.
Meanwhile get the flour & cornmeal mixture ready.
Mix together
Heat oil on medium.
Take fish out of lemon juice but don't rinse off.
Pat trout dry inside and out.
Place trout in milk and let rest for about a minute.
Place trout in cornmeal mixture and cover fish on all sides but not on the inside.
Lightly shake off excess.
Place fish in hot oil and cook for 6 minutes.
Meanwhile place your almonds in a bag.
Crush to desirable size.
Gently flip trout and cook for 6 minutes.
Meanwhile get salt and pepper ready.
Once golden brown gently take fish out and set aside and drain oil from pan.
Sprinkle fish with salt and pepper.
Place 1 stick or a 1/2 cup of butter in hot pan.
Once melted add almonds.
Sauté 3 to 4 minutes over medium heat.
Pour almond mixture over fish.
Serve with green beans and roasted potatoes.
Bon appetite,
Michael
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