Trout Almadine

Chef - Mark Clark
Gainesville Sail and Power Squadron

This is an old favorite family recipe that got passed down to me years ago. In Louisiana we rarely got trut so we used catfish. As I've said, we eat just about everything. Give it a try, even the finickiest fish eaters will be asking for more.

2 filets of fish (trout/catfish, whatever)
1 stick of butter
1/2 cup of sliced almonds
1/2 cup of dry sherry
1 small can of mandarin oranges
1 tablespoon of plain yogurt
flour
salt/pepper
eff
Vodka

First you'll want to soak your fish in a bowl of milk for about a half hour. Then you need to whisk up an egg or two. Mix up some flour with salt and pepper. Pour a couple of ounces of vodka in a separate bowl. Melt butter in a large skillet. Place your fish fillets into the vodka and cover for about five minutes. Then place the fillets in the egg mixture and coat with flour.

For some reason, the vodka makes for a crisper coating. Fry fish in the butter for a couple of minutes on each side until bown. Place on a paper towel and place in a warm oven. Then add the sliced almonds to the same skillet.

You may need to add another tablespoon or so of butter if it's cooked off. Cook for just a few minutes till they turn brown. Add sherry (enjoy the aroma), add mandarin oranges and a tablespoon of yogurt. The yogurt will tend to thicken up the sauce.

Cook for just a couple of minutes till all ingredients are mixed well and sauce thickens. Place fish on a plate and spoon the sauce over the filets. Man-o-man, I'm getting hungry!

Give it a try and I'm sure you'll be saying, "Hoowee das good!"