Orange Lake Amandine Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Almonds, slivered, blanched
1/4 cup: Butter (or marg.), melted
12 large: Bass, (or trout) fillets
Salt, to taste
Pepper, to taste
Thyme leaves, to taste
Milk,
Flour, all-purpose
1/2 cup: Vegetable oil,
2 tsp: Parsley, chopped
Lemon wedges, opt.
Directions:
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. Typed for you by
Nancy Coleman.
Source from luhu.jp
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. Typed for you by
Nancy Coleman.
Source from luhu.jp