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Pan Fried Trout With Sage And Almonds
Ingredients
- 1/4 c. Unbleached all-purpose flour
- 1/4 c. Sliced almonds (with skins), toasted
- 3 Tbsp. Dry sage leaves
- 1 tsp Salt
- Freshly grnd pepper to taste
- 4 x Brook trout (about 1 pound each) cleaned, heads and tails left on
- 6 Tbsp. Peanut or possibly extra virgin olive oil
Directions
- Place the flour, almonds, sage, salt, and pepper in a food processor, and process till fine. Sprinkle the mix 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 2 large skillets, and place over medium-high heat. Saute/fry the trout turning once, till golden brown and crisp, about 10 min.
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