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1/4 (cup) all-purpose flour
1/4 (cup) sliced almonds, toasted
3 (tablespoon) dried sage leaves
(to taste) salt and black pepper
4 trout (about 1 lb. each), cleaned, heads and tails left on
6 (tablespoon) extra virgin olive oil
- Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper.
- Divide the oil between 2 large skillets, and place over medium-high heat. Saute the trout turning once, until golden and crisp, about 10 minutes. Serve immediately.