Crunchy Trout With Lemon Butter

1. 1

   Whisk eggs and milk to make wash.

2. 2

   Toast almonds, set aside to cool.

3. 3

   Combine cayenne, cooled almonds, cornflakes, sugar, and salt.Pulse together in processor or crush by hand in ziplock. Transfer to plate.

4. 4

   Pass filets through flour, then egg wash, then cornflake mixture. Set aside until all filets are breaded.

5. 5

   In heavy bottomed saute pan, melt butter and drizzle 1/4 C. olive oil and then add fillets skin side up. Saute about 2 minutes on each side until it looks browned. Turn once.

6. 6

   Put each fillet on cookie sheet until all fillets are complete.Warm in 350 degree oven while preparing sides(don't over cook).

7. 7

   I make a simple lemon butter sauce to drizzle over the top of mine and my husbands(kids won't have it):

8. 8

   1 fresh squeezed lemon, 1 tbsp. fresh chopped parsley, 2 tbsp. butter, one whisked egg yolk. Cook in small bowl over boiling water until heated.

9. 9

   Drizzle over fillets, serve with above mentioned sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.