Title: Pan-fried Trout with Sage and Almonds
Categories: Fish Main
Yield: 4 Servings

1/4	c	Unbleached all-purpose flour
1/4	c	Sliced almonds -(with skins), toasted
3	tb	Dried sage leaves
1	ts	Salt
		Freshly ground pepper to taste
4		Brook trout (about 1 lb. each) - cleaned, - heads and tails
6	tb	Peanut or olive oil

Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper.

Divide the oil between 2 large skillets, and place over medium-high heat. Saute the trout turning once, until golden and crisp, about 10 minutes.

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