Title: Orange Lake Amandine
Categories: Entree Fish Southern
Yield: 6 Servings

1/2	c	Almonds, slivered; blanched
1/4	c	Butter (or marg.); melted
12	lg	Bass (or trout) fillets
		Salt; to taste
		Pepper; to taste
		Thyme leaves; to taste
		Milk
		Flour, all-purpose
1/2	c	Vegetable oil
2	ts	Parsley; chopped
		Lemon wedges; opt.

Saute almonds in butter until golden brown; set aside.

Sprinkle fillets with salt, pepper, and thyme; dip in milk, and dredge in flour. Fry fillets in hot oil over medium heat until golden brown on both sides. Drain on paper towels. Remove to serving dish; sprinkle with almonds and parsley. Garnish with lemon wedges, if desired.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

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