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Trout with Brown Butter and Almonds Print Email

(Trout Meunière Amandine)
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.

1 cup (2 sticks) unsalted butter
1 TBS red wine vinegar
2 tsp. fresh lemon juice
Canola oil, for frying
2 cups milk
2 eggs
2 cups flour
4 8-oz. boneless, skinless sea trout, redfish, or red snapper filets
Kosher salt and freshly ground black pepper, to taste
3 cups sliced almonds, toasted
1 TBS minced parsley, for garnish
1 lemon, cut into slices, for serving

Heat butter in an 8" skillet over medium heat; cook, stirring, until solids turn dark brown, 20–25 minutes. Remove from heat; whisk in vinegar and lemon juice; set sauce aside.

Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 350°. In a shallow dish, whisk together milk and eggs; put flour into another shallow dish. Season fish with salt and pepper. Working with one filet at a time, dip fish in flour, shake off excess, and then dip in egg mixture and shake off excess. Return filets to flour; transfer to a rack over a baking sheet. Working in two batches, fry fish until golden brown, 5–6 minutes, then drain on paper towels. To serve, divide fish between 4 plates; sprinkle almonds on top. Whisk sauce and spoon over fish. Garnish with parsley; serve with lemon slices.


This article was first published in Saveur in Issue #132
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