| FRIED FISH FILLETS |
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6 Servings1-1/2 pounds fresh or frozen fish fillets (rainbow trout) 1/2 cup yellow cornmeal 1-1/4 teaspoons salt 1/8 teaspoon pepper 1/2 cup CRISCO Shortening 1/2 cup sliced almonds Lemon wedges Thaw frozen fish; rinse and pat dry. Cut fillets into 6 serving-size pieces. Coat with a mixture of cornmeal, salt, and pepper. Melt Crisco in a large heavy skillet over medium heat. Fry fish for 5 minutes per side or until crisp and browned. Remove to heated platter. Add almonds to skillet and stir until lightly browned. Sprinkle over fish and serve with lemon wedges. |
