Pan-Fried Trout with Sage and Almonds
 
Author:
Recipe type: Seafood
Serves: 4
Ingredients
  • 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
Instructions
  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.
Notes
The New Basics Cookbook, by Julee Rosso and Sheila Lukins, Workman Publishing Company, Inc., NY, 1989.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.