4 trout or redfish filets
1 stick butter
Seasoned flour and cornmeal
2 Tbsps. oil
1 (2 1/2 oz.) pkg. slivered almonds
Remove all bones from fish and dip in the seasoned flour and cornmeal mixture. Melt butter and oil in a 10 inch skillet. When hot, fry fish until golden brown. Remove fish to drain on paper towels. Pour off oil, lower heat and add almonds to the drippings. Cook until slightly browned. More butter may be added if needed. Place fillets on plates and pour almonds on top. Serve immediately.