Trout Meunière Amandine (Trout with Brown Butter and Almonds)
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.
Yield: serves 4
- 1 cup (2 sticks) unsalted butter
- 1 tbsp. 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 tbsp. 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.