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| Pan-Fried Trout with Sage and Almonds |
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Recipe Number: 8760
Contributor: Epicurus.com Kitchens
Current Category:
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Serves: 4
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average |
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1/4 Cup unbleached all-purpose flour
1/4 Cup sliced almonds (with skins), toasted
3 Tablespoons dried sage leaves
1 teaspoon salt
freshly ground pepper to taste
4 brook trout (about 1 pound each), cleaned, heads and tails left on
6 Tablespoons peanut or olive oil |
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Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine.
Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper.
Divide the oil between 2 large skillets, and place over medium-high heat.
Saute the trout turning once, until golden and crisp, about 10 minutes.
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| The New Basics Cookbook, by Julee Rosso and Sheila Lukins, Workman Publishing Company, Inc., NY, 1989. |
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 Rating: 7.00 based on 3 votes |
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