Fish recipes

I hope I am not too late with these recipes.

Trout Almondine

8 to 12 trout fillets
Evaporated milk
2 tsp. salt
1 1/2 c. flour
1 tsp. pepper
1/2 c. butter
2 tbsp. olive oil

Dip fillets in milk. Add salt and pepper to flour. Remove fillets from milk as needed and dip in flour, shaking off excess flour. In an electric skillet at 375 degrees, fry fillets until golden brown in the butter and oil. It only takes three or four minutes per side. Do a few at a time, and as cooked place on a warm platter or cookie sheet and keep warm in the oven until ready to serve. You can use regular milk, but the evaporated milk gives the fillets a darker, golden brown color.


SAUCE:
1 c. butter
1/2 c. almonds, sliced
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt
1 tbsp flour

Prepare sauce by melting butter and lightly browning almonds in butter. Add flour, lemon juice, Worcestershire, salt. Mix and heat well. Just before serving, pour some sauce over trout and serve remaining sauce separately.




Fried fish (works best on any firm, white fish like cod, bass, bluegill, crappie, etc.)

8 to 12 fillets
Evaporated milk
1 c. flour
1 c. bread brumbs
3 tbsp Mcormick Seasonall
1/2 c. butter
2 tbsp. olive oil

Add butter and oil to skillet and heat to 375 degrees. Mix flour, bread crumbs and seasonall. Dip fillets in milk, roll in flour/crumb mixture, then place in hot skillet. Cook about four minutes per side until deep golden brown.