ALMOND COATED TROUT
SERVES 4 

2 trout 
1/2 cup all purpose flour 
1 egg, lightly beaten 
I cup flaked aImonds 
1/3 cup parmesan cheese, grated 
oil, for shallow frying

Remove head and tail from trout and fillet all bones. Cut each fish 
in half to form 4 long fillets.

Coat fish in flour, dip in egg and roll in almonds. Refrigerate for 1 hour.

Heat sufficient oil in pan over a high flame to shallow fry fish. 
Cook trout until golden brown. Drain, sprinkle with parmesan cheese and serve.