Trout Amandine - cooking recipe

Ingredients

6 speckled trout
cold milk
seasoned flour
1 3/4 sticks butter
1 c. or more slivered almonds
2 Tbsp. chopped parsley
2 Tbsp. fresh lemon juice
salt and pepper

Preparation

Skin and fillet trout; soak in cold milk for 10 minutes or so, then drain.
Roll in seasoned flour; shake off excess.
Fry in one stick of melted butter in heavy frying pan, a few at a time, only long enough to just cook a few minutes on each side until golden and crisp.
Keep warm on heated platter.