---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Fish
       Yield: 6 servings
     1/2 c  Almonds, slivered; blanched
     1/4 c  Butter (or marg.); melted
      12 lg Bass (or trout) fillets
            Salt; to taste
            Pepper; to taste
            Thyme leaves; to taste
            Flour, all-purpose
     1/2 c  Vegetable oil
       2 ts Parsley; chopped
            Lemon wedges; opt.
   Saute almonds in butter until golden brown; set aside.
   Sprinkle fillets with salt, pepper, and thyme; dip in milk, and dredge in
   flour.  Fry fillets in hot oil over medium heat until golden brown on both
   sides.  Drain on paper towels.  Remove to serving dish; sprinkle with
   almonds and parsley.  Garnish with  lemon wedges, if desired.
   SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy