Ingredients

• 1/2 cup flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. paprika
• 2 lbs. sole fillets
• 3 tbsp. butter
• 3 tbsp. slivered almonds
• 3 tbsp. lemon juice
• 1 tsp. grated lemon rind
• 3 tbsp. chopped chives
• 1/3 cup salad oil

Directions

1. Combine flour, salt, pepper, and paprika in a flat dish.
2. Cut fish into serving-sized pieces and dip into the flour mixture to coat.
3. Heat butter in a small skillet. Add almonds and cook gently, stirring until golden. Stir in lemon juice, rind, and chives.
4. Heat oil in a large, heavy skillet and fry fish quickly on both sides until golden. Lift onto a hot platter and pour almond mixture over fish.

Serves 6.

Attribution: Sole Amandine by Patricia Burley, Elliot Lake, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.