How to cook Cajun Speckled Trout Amandine
- 6 speckled trout or weakfish fillets (about 6 ounces each), skinned
- Vegetable oil for deep frying
- 2 eggs
- 1 cup unsifted flour
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 pound butter, cut into 1/2-inch bits
- 1 cup finely chopped blanched almonds
- 1/4 cup strained fresh lemon juice
- 2 tablespoons finely chopped fresh parsley, preferably Italian flat-leaf
- 1 teaspoon Worcestershire sauce
- Preheat the oven to its lowest setting. At the same time, line a large shallow baking dish with a double thickness of paper towels and place it on the middle shelf of the oven.
- Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 360°F on a deep-frying thermometer.
- Meanwhile, break the eggs into a shallow bowl and beat them to a froth with a fork or wire whisk. Spread the flour out on wax paper.
- Pat the fish fillets completely dry with paper towels and season them with the salt and white pepper. Roll one fillet at a time in the flour, immerse it into the beaten eggs, then roll it in the flour again to coat it evenly. Shake the fillet to remove the excess flour and set it aside on a plate.
- Deep-fry the fillets, 2 or 3 at a time, for about 6 minutes, or until they are crisp and golden on both sides. As they brown, transfer the fillets to the paper-lined pan and keep them warm in the oven while you deep-fry the rest.
- When all the fillets are cooked, prepare the sauce in the following manner: In a heavy 10 to 12-inch skillet, melt the butter bits over moderate heat, stirring frequently so that the butter melts completely without burning. As soon as the butter begins to brown, add the almonds and toss them about with a spoon to moisten them evenly. Stir in the lemon juice, parsley and Worcestershire sauce, and taste the sauce for seasoning.
- To serve the Cajun Speckled Trout Amandine, arrange the deep-fried trout fillets attractively on a heated platter or individual serving plates and pour the sauce over them.
Amandine is a culinary term indicating a garnish of almonds.
This recipe for Cajun Speckled Trout Amandine serves/makes: 6
The Cajun Speckled Trout Amandine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Trout
Preparation Method: Deep Fried
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