Pan-Fried Trout with Sage and Almonds

Name: Pan-Fried Trout with Sage and Almonds
Ingredients: Freshly ground black pepper, to taste; 4 brook trout (about 1 pound each), cleaned, heads and tails left on; 6 tablespoons peanut or olive oil; 6 tablespoons peanut or olive oil; ¼ cup unbleached all-purpose flour; ¼ cup sliced almonds (with skins), toasted; 3 tablespoons dried sage leaves; 1 teaspoon salt

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The sage and almond coating adds exceptional flavoring to simple pan-fried trout.

Ingredients

¼ cup unbleached all-purpose flour
¼ cup sliced almonds (with skins), toasted

Fish course
Pescatarian

Method

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 two large skillets, and place over medium-high heat. Sauté the trout, turning once, until golden and cris