Trout Almondine

• 8 to 12 trout fillets
• 1 beaten egg
• 1/4 cup milk
• 2 Tblsp. oil
  
• 6 Tblsp. butter
• 1/4 cup sliced or slivered almonds
• 1/2 cup flour
• 2 Tblsp. lemon juice

Rinse fillets. Combine egg and milk. Dip fish in flour, egg-milk mixture, then in flour again. In a large skillet heat together oil and 2 Tblsp. butter. Fry trout in hot oil mixture until golden brown and fish flakes easily with a fork. In a skillet, cook almonds in remaining butter until nuts are golden brown. Remove from heat; stir in lemon juice. Place trout on platter to serve; pour almond mixture over.