Recipe - Orange Lake Amandine

One half cup Almonds, slivered; blanched
One fourth cup Butter (or marg.); melted
12 lg Bass (or trout) fillets
Salt; to taste
Pepper; to taste
Thyme leaves; to taste
Milk
Flour, allpurpose
One half cup Vegetable oil
2 teaspoon 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.