8 to 12 trout fillets
Milk to cover
2 tsp. salt
4 drops Tabasco
1 1/2 c. flour
1 tsp. pepper
1/2 c. butter
2 tbsp. olive oil

Soak fillets in a mixture of milk and Tabasco sauce for several hours. Season flour with 1 teaspoon salt and pepper. Remove fillets from milk as needed and dip in flour, shaking off excess flour. In an electric skillet at 375 degrees, fry fillets until golden brown in the butter and oil. Do a few at a time, and as cooked place on a warm platter or cookie sheet and keep warm in the oven until ready to serve. These may be kept in a warm oven up to 3 hours.

SAUCE:

1 c. butter
1/2 c. almonds, sliced
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 c. parsley, chopped

Prepare sauce by melting butter and lightly browning almonds in butter. Add lemon juice, Worcestershire, salt and parsley. Mix and heat well. Just before serving, pour some sauce over trout and serve remaining sauce separately. If the sauce is made ahead of time, add the almonds at the last minute so they will remain crunchy.