CHEF JEFF — ONE BYTE AT A TIME: Trout Almondine

Anglers should consider this French classic for their next catch.

Trout Almondine

¼ cup flour

½ cup crushed crackers

¼ cup sliced almonds

½ teaspoon seasoned salt

½ teaspoon paprika

1 egg

2 tablespoons mayonnaise

2 pounds trout or other fish fillets

½ cup butter

2 tablespoons lemon juice

1/8 teaspoon almond extract (optional)

In pie pan, mix flour with crackers, almonds, salt and paprika. In another pie pan, whisk egg and mayonnaise. Dip fish in egg mixture, then in cracker mixture. Do twice if you like thick coating. Place fillets on cookie sheet in refrigerator for 30 minutes. Melt butter in large, heavy skillet over medium heat. Fry fillets 3 to 4 minutes on each side, until fish is golden brown and flakes easily. Place on serving platter. Whisk lemon juice and almond extract into pan drippings. Pour over fish.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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