6 fillets of trout
1 c. milk
1 tsp. salt
1/8 tsp. black pepper
1/2 c. sifted flour
3/4 c. butter
1/2 c. sliced or chopped almonds

Dip fillets in milk, season with salt and pepper then roll in flour so entire fillet is well coated. Melt butter in skillet and cook fillets, browning evenly on both sides. Remove fish from skillet, add almonds and saute. Sprinkle thickly over the fish. Serves 6.