Trout Amandine

by Chef

Serves: 4Prep Time: 10-15 minutesCook Time: 15 minutes


For the trout:

  • 4 (12-14 ounce) speckled trout, cleaned but left with head intact
  • or 8 (6-8 ounce) skin-on fillets
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon Cayenne
  • Pinch kosher salt
  • Dash freshly ground black pepper
  • 1-2 cups vegetable oil

For the amandine:

  • 1 cup sliced almonds
  • 8 tablespoons (1 stick) unsalted butter
  • 3 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons finely chopped parsley
  • Pinch kosher salt
  • Dash freshly ground black pepper


For the trout: Preheat oven to 350°F. Wash the cleaned trout well under cold running water. Pat fish dry inside the cavity and outside thoroughly with paper towels. Season each trout with salt and pepper inside the cavity. In a shallow dish, combine the flour, cornmeal, cayenne, salt and pepper, and blend with a fork. Coat the exterior of each fish thoroughly and evenly. Pour the oil in a heavy-duty skillet over medium heat. Add the trout and fry until crisp and golden brown on both sides, about 5 to 7 minutes per side. For whole trout, place in oven for 7 to 10 minutes. Drain onto paper towel-lined plate.

For the amandine sauce: Place butter in a small skillet over medium heat and let bubble. Do not burn. Add almonds and toss well, making sure they are covered in butter and lightly browned, about 2 minutes. Stir in lemon juice, parsley, and Worcestershire.

 To Assemble: Place onto a platter or individual plates, skin-side up. Spoon almonds and sauce over trout and serve.