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Soak fish in milk, 1 teaspoon of the salt and Tabasco for 1 hour before cooking time. Prepare mixture of flour, 1 teaspoon salt and white pepper and lightly coat the damp fish inside and out before saut�ing. Melt butter in each of 2 skillets that are large enough to cook 3 fish at a time. Heat butter to bubbling hot, but do not allow it to brown or brown the fish too quickly. Place trout in skillets and saut� approximately 5 minutes on the first side. Turn fish over and cook about 3 minutes on the second side. Take care not to overcook. As the trout are cooked, place them on a warm platter or directly on the plates and serve as soon as possible with a slice of lemon on each fish.
Sauce
3/4 cup shaved almonds
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 cup (2 sticks) butter
2 teaspoons Worcestershire sauce
1 teaspoon salt
Lemon slices (1 for each fish)
In a small skillet, melt butter. Heat and brown the almonds. After browning the almonds, add the lemon juice, parsley, salt and Worcestershire sauce. Heat the mixture before spooning onto each trout. Keep some in reserve to put in a bowl for the table.
Serve with chilled bottled of dry white wine.
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