|Trout||48 Ounce, cleaned and scaled (Brook / Rainbow Trout, 4 In Number 12 Ounce Each)|
|Milk||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||4 Tablespoon|
|Fresh lemon juice||4 1⁄3 Tablespoon (1/4 Cup Plus 1 Teaspoon)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
1. Rinse trout inside and out with cold running water; pat dry with paper towels. Soak fish in milk 10 minutes. On waxed paper, combine flour and salt. Remove trout from milk and coat well with flour mixture, shaking off excess seasoned flour.
2. In 12-inch skillet, heat 2 tablespoons oil over medium heat until very hot. Add 2 trout; cook until just opaque throughout when knife is inserted at backbone, 4 to 5 minutes per side. Transfer to platter; keep warm. Repeat with remaining oil and fish.
3. Pour off any fat remaining in skillet; wipe skillet clean with paper towels. Return skillet to heat; add 1/4 cup lemon juice and cook 15 seconds. Add butter and almonds; cook until almonds are golden, about 2 minutes. Add remaining 1 teaspoon lemon juice; pour sauce over fish.