Recipe - Pan-Fried Trout With Sage And Almonds

One fourth cup Unbleached allpurpose flour
One fourth cup Sliced almonds
(with skins), toasted
3 tablespoon Dried sage leaves
1 teaspoon Salt
Freshly ground pepper to
taste
4 Brook trout (about 1 lb.
each)
cleaned,
heads and tails left on
6 tablespoon 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 mediumhigh
heat. Saute the trout turning once, until golden and crisp, about 10
minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtrout.zip