Trout Almandine from Frank's Restaurant


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


  • 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