50+ Friends Club Cookbook
Fish and Shellfish
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Flounder Amandin
From the Kitchen of: Sammie Evans
| 1 |
lb. |
Flounder |
| 1/4 |
c. |
Flour |
|
| 1/4 |
tsp. |
Salt |
| 1/4 |
tsp. |
Pepper |
| 1/8 |
c. |
sliced Almonds |
| 2 |
Tbsp. |
Oil |
| 2 |
Tbsp. |
Butter |
| 1/2 |
c. |
Dry Wine |
Rinse fillets with cold water and pat dry.
On waxed paper mix flour, salt and pepper.
In skillet over medium heat, cook almonds in butter until light brown.
Remove to small bowl.
Add 2 tbsp. of oil to skillet.
Dip fillets into flour mix and cook on medium high heat
for 4 minutes, turning once, until fish flakes easily with
a fork.
Remove filets to warm platter; keep warm while
cooking remaining filets.
Stir white wine into drippings remaining in skillet
and heat over medium heat for 1 minute. Spoon wine
sauce over filets and top with toasted almonds.