Trout Almondine, Sorta

"Batter" for Frying: --
1/3 cup cream
3 egg whites.
Just whisk it together until there are no lumps.

I usually use the Deb El powdered eggwhites instead of fresh eggwhites - Two tablespoons powdered eggwhites, plus one tablespoon water, then the 1/3 cup cream.

My local store often has ruby red trout that I buy for this, though my husband's favorite is Red Snapper. Just dip the filets in the batter, then dip in almond flour, and fry up as usual. I use peanut oil, personally.

You can make onion rings and fry them at the last minute in the same pan.

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