Almond-Crusted Trout Fillet

How to Make Almond-Crusted Trout Fillet

1. Clean and wash the trout and cut off its head and tail.
2. Lay the fish on its side on a cutting board.
3. Put one hand on the fish and with the other hand handle the knife.
4. Start with a long cut on top of the spine and run your knife down, on the length of the spine, to the tail.
5. Turn the fish upside down and make the same thing on the other side. Cut lengthwise starting on top of the spine through the tail.
6. After you reveal the spine, you can cut close to the ribs to take them of the flesh. Make the same thing on both sides, to fillet the fish.
7. Then, slowly, remove the trout skin with the knife.
8. If you cannot remove all the bones from the beginning, you can use a pair of tweezers to take them off.
9. Make an egg wash by whisking the egg with the milk. Put the egg wash in a plate.
10. Put the flour and the almond flakes in two separate plates.
11. Coat each trout fillet with flour, then egg wash, then almond flakes.
12. Put the butter in a skillet and melt it on medium heat.
13. When the butter melts, add the trout fillets in the skillet.
14. Fry the fillets until the almond flakes turn golden, about 5 minutes per side.