Fish Amandine - cooking recipe

Ingredients

1 large egg
1 cup milk
8 (5 ounce) fish fillets (trout fillets are very good)
flour, seasoned with (for dredging)
salt and pepper
1/2 cup butter
1/3 cup slivered almonds
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon minced parsley

Preparation

In a shallow dish, whisk together the egg and the milk.
Dip fillets, letting excess drip off, and dredge in seasoned flour.
Shake off excess.
Heat butter in large skillet over moderately-high heat until foam subsides and cook fish in 2 batches for 3-4 minutes per side, or until it just flakes.
Transfer to a platter and keep warm in a 200F oven.
Add almonds to skillet and cook over moderate heat, stirring, for 1 minute, or until they are pale golden.
Add lemon juice, Worcestershire Sauce and parsley.
Cook mixture, stirring, until it is heated through and spoon sauce over fish.