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Pan-Fried Trout With Sage & Almonds
Yield: 4 servings

1/4 cup unbleached all-purpose flour
1/4 cup sliced almonds (with skins), toasted
3 Tbsp dried sage leaves
1 tsp salt
1 freshly ground pepper to taste
4 brook trout (about 1 lb. each), cleaned, heads and tails left on
6 Tbsp peanut or 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.

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