- 6-8 Oz. (or 12 smaller) Pompano Fillets
- ½ lb. Butter
- Corn Flour
- Juice of 2 Lemons
- ¼ lb. Almonds
- Salt & Ground Pepper, to taste
Use only sliced almonds, not slivered. Cook the almonds gently in a little butter just until golden brown. Set aside.
Soak the pompano fillets for a few minutes in cold milk and drain. Dip in corn flour, shake off excess flour. Melt the butter in a large skillet. Place the fillets in the skillet and cook very slowly, browning on both sides. Remove the fish, place on warm serving plates and keep hot. Raise the heat high, add the lemon juice and almonds to the frying butter and stir until the butter turns light brown and almonds are light golden brown. (Don’t cook the almonds until dark brown or they’ll have an acrid flavor.) Pour the sauce over the fish and serve piping hot. Serves 6.