1956 fish almondine recipe


4 cleaned fish (2 lbs. fresh or frozen) or fish fillets 

2 tablespoons flour 

1 1/2 teaspoons salt 

1/4 teaspoon pepper  

1/3 cup Wesson Oil 

1/4 cup slivered almonds 

3 tablespoons fresh lemon juice 

1 tablespoon chopped parsley 

Sunkist Lemon wedges for garnish

Sprinkle fish with flour seasoned with 1 teaspoon of the salt. 1/8 teaspoon of the pepper. Pan fry in hot Wesson Oil until lightly browned on both sides, about .6 minutes. Remove fish to warm platter. Add remaining salt, pepper, and fresh lemon  juice to oil in pan. Stir well, heat and pour over fish. Brown almonds lightly in pan, stirring occasionally. Sprinkle over fish: garnish with parsley and Sunkist Lemon wedges for full flavor. 

4 servings. 


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