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Bass Amandine

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By Billy Joe Cross

Posted July 23rd, 2007

This article is reprinted with permission from Cooking Wild Game & Fish Southern Style, by Billy Joe Cross, (2000, Favorite Recipes Press (FRP))

Cooking Wild Game & Fish Southern Style

Servings:	6
Author Notes:	Hunters and fishermen everywhere are sure to appreciate this huge collection of recipes that will put their harvest to tasty, nutritious use. This is not fussy gourmet fare, but rather simple, easy to prepare dishes that are hearty and filling and entail a minimum of fuss.
Ingredients:	1/2 cup thinly sliced almonds 1 tablespoon butter or margarine 4 to 6 bass fillets 3 cups milk 1 teaspoon dry mustard 1 cup flour salt and pepper to taste 1 cup butter or margarine
Instructions:	Toast the almonds in 1 tablespoon butter in a skillet over medium-high heat, watching carefully to prevent burning. Set aside. Combine the fish, milk and mustard in a bowl and let stand for 10 minutes. Remove the fish from milk mixture. Coat with a mixture of flour, salt and pepper. Fry in 1 cup hot butter or margarine in a large skillet until browned all over, turning once. Drain on paper towels. Spoon the almonds over the fish to serve.