Pickerel In Almond Butter Sauce

A recipe from an old edition of chatelaine cookbook. It is a very tasty fish dish. Pickerel is my favourite lake fish.

Cut fillets into 6 serving pieces.

Dip them in milk , then in seasoned flour.

Heat 1 / 4 inch salad oil in large skillet.

Add fillets.

Saute quickly on both sides until lightly browned.

Do not over cook.

Place fish on a heated platter.

Melt butter in a separate pan , add almonds and stir on low heat until lightly toasted.

Remove from heat and add parsley and lemon juice.

Pour over fillets.

Garnish with lemon wedges.

pickerel fillets, milk, seasoned flour, salad oil, unsalted butter, blanched slivered almond, fresh parsley, lemon juice