A fancy name for a very simple dish!

- Larry Copenhaver

• Boneless walleye fillets (large yellow perch fillets also work quite well or any boneless white fish - flounder, sea bass, etc.)
• 2 C. Flour
• ½ Tsp. Celery Salt
• ¼ Tsp. Coarse Ground Black Pepper
• 1 Tsp. Paprika
• 2 eggs
• 1 TBS milk
• 3 TBS butter
• Sliced or slivered almonds

PREPARATIONS

• Rinse fillets in cold tap water but do not soak, this will take away the flavor; pat dry with paper towels.
• Whip eggs and milk together.
• Combine flour with salt, pepper and paprika.
• If using almond slivers, they must be toasted, which is accomplished by spreading on a greased cookie pan, then baking in a 400 degree oven until browned slightly ( approximately 7-10 minutes); this step unnecessary with almond slices.
• Melt butter in large saute’ pan on medium-high heat.
• Dip fillets in egg/milk mixture, and then dredge in flour mixture to coat lightly. This
  recipe's result isn’t intended to be “battered” fish.
• Place in bubbling butter (not browned butter), saute’ on each side until golden brown; test by pressing lightly on each fillet, the flesh will part into consistent, white “flakes” when ready.
• Place on plate, top with toasted almonds; serve with lemon wedge and Tartar Sauce (recipe found with salmon entree) and a side of Colonial rice and baby peas and saute’ed morels mushrooms. Accompany with a good German White wine: a Liebfraumilch or Gewurztraumiener.

Enjoy!!!