Trout Amandine with Cream Batter

This is trout amandine the old-school way, with a rich egg-cream batter that creates an impossibly crispy coating.

Whole trout get dipped in beaten eggs and cream, dredged in seasoned flour, then fried in butter and oil until the coating is golden and crunchy. Meanwhile, slivered almonds toast in butter with lemon juice and tarragon, creating a nutty, bright sauce that gets spooned over the fish.

It’s classic French bistro cooking: simple ingredients, solid technique, and flavors that make you wonder why you don’t cook fish more often. Serve it with roasted potatoes and a crisp white wine.

Chef Tips

• Season inside the cavity as well as the outside for flavor throughout
• The egg-cream batter makes a richer, crispier coating than flour alone
• Use clarified butter or half butter, half oil to prevent burning during the long fry time
• Toast the almonds separately (don’t rush this step or they’ll be pale and bland)
• Add the tarragon to the almonds at the last second so it stays fragrant

Variations

• Pecan Swap: Use chopped pecans instead of almonds for Southern style
• Herb Change: Swap tarragon for fresh thyme or dill if you’re not a tarragon fan
• Wine Finish: Add 2 tbsp white wine to the almond sauce for extra complexity