All Easy Recipes. Cook all that you can cook. Speckled Trout Amandine
 
What You Need:            (To Serve: 6)
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  • Vegetable oil for deep frying
  • 2 eggs
  • 1 cup unsifted flour
  • 6 four-ounce speckled trout or weakfish fillets, skinned
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper
  • ½ pound butter, cut into ½-inch bits
  • 1 cup finely chopped blanched almonds
  • ¼ cup strained fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian variety
  • 1 teaspoon Worcestershire sauce

    • How To Cook:
    1. Preheat the oven to its lowest setting. At the same time, line a large shallow baking dish with a double thickness of paper towels and place it on the middle shelf of the oven.

    2. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 360° on a deep-frying thermometer.

    3. Meanwhile, break the eggs into a shallow bowl and beat them to froth with a fork or wire whisk. Spread the flour out on wax paper.

    4. Pat the fish fillets completely dry with paper towels and season them with the salt and white pepper. Roll one fillet at a time in the flour, immerse it in the beaten eggs, then roll it in the flour again to coat it evenly. Shake the fillet to remove the excess flour and set it aside on a plate.

    5. Deep-fry the fillets, two or three at a time, for about 6 minutes, or until they are crisp and golden on both sides. As they brown, transfer the fillets to the paper-lined pan and keep them warm in the oven while you deep-fry the rest.

    6. When all the fillets are cooked, prepare the sauce in the following manner: In a heavy 10- to 12-inch skillet, melt the butter bits over moderate heat, stirring frequently so that the butter melts completely without burning.

    7. As soon as the butter begins to brown, add the almonds and toss them about with a spoon to moisten them evenly. Stir in the lemon juice, parsley and Worcestershire sauce, and taste the sauce for seasoning.

    8. To serve, arrange the fillets attractively on a heated platter or individual serving plates and pour the sauce over them.
    		 
    		 
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