Trout Amandine (Trout Almondine) - cooking recipe

Ingredients

1 cup milk
1 cup flour
1 tablespoon basic creole spices (recipe follows)
4 skinless trout fillets (5-7 ounces each)
sea salt
fresh ground black pepper
8 tablespoons butter
1/2 cup sliced almonds
1 lemon, juice of
2 tablespoons minced fresh parsley
Basic Creole Spices (Makes 1/4 Cup)
1 tablespoon celery salt
1/2 tablespoon sweet paprika
1/2 tablespoon coarse sea salt
1/2 tablespoon fresh ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon cayenne pepper
1/4 teaspoon ground allspice

Preparation

To Make Creole Spice Mix: Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.
To Make Trout Amandine: Pour the milk into a breading tray or wide dish. Put the flour and 1 tablespoon Creole Spices into another breading tray and stir to combine. Season the filets with salt and pepper, dip them into the milk and dredge in the seasoned flour.
Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the fillets and cook on each side until golden brown, about 3 minutes per side. Transfer the fish to a serving platter.
Add the remaining 4 tablespoons butter to the same skillet over medium-high heat. Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish, 3-4 minutes. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes. Add the lemon juice, parsley, and a dash of salt.
Spoon the browned butter and almonds over the fish and serve.