Although the trout is prepared simply, it is absolutely delicious. Cooked bias-sliced carrots and sprigs of bright green parsley complement the classic garnish of sauteed almonds.
Rinse trout; pat dry with paper towels. Set aside.
In a shallow dish combine flour, salt, and pepper. Place milk or buttermilk in a shallow dish. Dip trout into milk and then into flour mixture, turning to coat both sides.
In a 12-inch skillet heat oil and 1 tablespoon of the margarine or butter over medium heat; add two of the trout. Fry for 5 to 7 minutes or until golden. Turn carefully and fry for 5 to 7 minutes more or until meat flakes easily with a fork. Drain trout on paper towels. Keep warm in a 300 degree F. oven. Fry remaining trout, adding additional oil and margarine or butter as necessary.
Drain and scrape drippings from skillet; discard. Add 1 tablespoon margarine or butter and almonds to skillet; cook and stir over medium heat for 2 minutes or until almonds are golden. Remove from heat. Carefully stir in lemon juice and parsley. Spoon almond mixture over fish. Makes 4 servings.