1. Cut fillets into 6 serving pieces. 2. Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour). 3. Heat 1/4 inch salad oil in large skillet. 4. Add fillets. 5. Saute quickly on both sides until lightly browned; do not over cook. 6. Place fish on a heated platter. 7. Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted. 8. Remove from heat and add parsley and lemon juice. 9. Pour over fillets. 10. Garnish with lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
