From My New Orleans: The Cookbook by John Besh. Remember to use sea salt in the Creole Spice mix. The equivalent of table salt will prove to be too salty.
Ingredients: [‘milk’, ‘flour’, ‘creole spices’, ‘trout fillets’, ‘sea salt’, ‘fresh ground black pepper’, ‘butter’, ‘sliced almonds’, ‘lemon%2c juice of’, ‘fresh parsley’, ‘celery salt’, ‘sweet paprika’, ‘coarse sea salt’, ‘fresh ground black pepper’, ‘garlic powder’, ‘onion powder’, ‘cayenne pepper’, ‘ground allspice’]
Quantity of 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”,””,”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”]
Number of Servings: 4
Steps: [‘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.’]