1 lb. crappie fillets
½ cup plain flour
1/3 cup butter
Freshly ground black pepper
½ cup blanched, slivered almonds
½ cup heavy cream or Half & Half cream
1 T. minced parsley
Wash the fish fillets and pat very dry with paper towels. Put the flour into a shallow dish and dredge the fish fillets in the flour.
In a skillet, slowly melt the butter. After the butter is melted, raise the cooking temperature to fry the fish fillets while adjusting the frying temperature to avoid burning the butter. Fry until the fish fillets are done and golden brown on each side. Place the cooked fish fillets on a warn plate and keep warm. Lightly salt and pepper both sides of the fillets.
After all the fish fillets are cooked and removed from the skillet, turn off the heat to the skillet; then add the almonds to the remaining hot butter and stir constantly until the almonds are a light golden color.
Next, slowly stir in the cream and the parsley until well blended into a hot sauce.
To serve, put a small portion of the hot sauce on the warm fish fillets since the almond sauce is very rich. The remaining almond sauce can be served in a side dish to be added, as desired.
Serve with sliced fresh tomatoes on the side.
Serves: 3 to 6.