What New Orleans dish pairs pan-fried trout with browned butter, almonds, and lemon?

New Orleans trout amandine pairs pan-fried trout with browned butter, almonds, and lemon.

Amandine, also spelled almondine, indicates that almonds are part of the preparation. The fish is usually lightly coated in flour, pan-fried, and finished with butter, toasted sliced almonds, and lemon juice. Parsley is also a common garnish.

The dish reflects the French influence on New Orleans cooking while using fish readily available in the Gulf region and nearby waterways. Restaurants may use speckled trout or another local trout species, so the fish variety can vary even when the dish name remains the same.

Trout amandine is distinct from trout meunière, which is also flour-dusted and pan-fried but is identified by its butter, lemon, and parsley finish rather than almonds.