Trout Amandine

This is one of my favorite dishes:) I hope you like it too.

Salt and pepper the trout. Dip in batter (1 beaten egg and 1 cup milk). Drain. Dredge in flour. In 9 inch skillet, melt the butter and saute the trout about 5 to 8 minutes (or until goldn brown). Remove the trout and place on a warm platter. Add almonds to your skillet and brown lightly. Add the lemon juice, Worcestershire sauce and parsley. Heat through and pour over the fish.
3-4 servings.