Battles Wharf Trout Amandine Recipe
“Mr. B,” William Bullock Inge Jr., always loved to fish for anything, but perhaps his favorite catch was speckled trout. This recipe is his hedonistic version of trout amandine that his wife, “Miss” Ippy Inge, prepared for him often.
SERVES 6
Ingredients
2 eggs
1/2 cup milk
6 trout fillets
1 1/2 cups self-rising flour
1 teaspoon salt
1 cup melted butter, divided
1 1/2 inches of vegetable oil for frying
2 lemons, cut into halves
1/2 – 1 cup sliced almonds, toasted
1/3 cup minced parsley
Directions
1. Preheat the oven to warm.
2. In a large bowl, beat the eggs with a fork until fluffy. Add the milk and beat well. Place the fish in the egg mixture. Let soak for a few minutes.
3. Mix the flour and salt together on a sheet of waxed paper. Remove the fish from the egg mixture, one at a time, and dredge in the flour mixture. Shake off the excess flour.
4. Dredge in the flour again, making sure the fillets are well coated and the excess is shaken off. Place floured fillets on a sheet of waxed paper.
5. Heat 6 small serving platters in the oven. Pour a small amount of melted butter onto each platter and keep warm. Reserve remaining butter.
6. Heat 1 1/2-inches of vegetable oil in a cast-iron skillet. Add 2 – 3 fillets at a time to the skillet. Do not overcrowd. Fry until the fillets are golden brown.
7. Place the fried fillets on warm buttered platters. Squeeze the lemons over the fillets. Sprinkle with toasted almonds. Drizzle with the remaining melted butter and sprinkle with parsley.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
