Trout Almandine from Frank's Restaurant - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Trout Almandine from Frank's Restaurant

INGREDIENTS

7 oz filet of speckled trout
1/4 cup sliced almonds
1 cup buttermilk
1 cup flour
1/2 cup pekoe bread crumbs
pinch of Cajun seasoning
2 Tbs olive oil
1 pinch garlic and herb
quarter lemon

PROCEDURE:

  • Mix seasonings together in flour
  • Dip trout in buttermilk. Dip into flour mixture. Dip back into buttermilk. Dip into pekoe breadcrumbs
  • Place in preheated skillet with olive oil.
  • Squeeze lemon on trout
  • In separate pan, saute almonds in oilive oil or butter
  • Pace trout on plate and top with almonds and serve
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