Pan-Fried Trout with Sage and Almonds
Author: Kitchens
  • 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
  1. Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine.
  2. 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.
  3. Divide the oil between 2 large skillets, and place over medium-high heat.
  4. Saute the trout turning once, until golden and crisp, about 10 minutes.
The New Basics Cookbook, by Julee Rosso and Sheila Lukins, Workman Publishing Company, Inc., NY, 1989.
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