1/4 c  Unbleached all-purpose flour
1/4 c  Sliced almonds
--(with skins), toasted
3 tb Dried sage leaves
1 ts Salt
Freshly ground pepper to
-taste
4    Brook trout (about 1 lb.
-each)
-- cleaned,
-- heads and tails left on
6 tb Peanut or olive oil

Place the flour, almonds, sage, salt, and pepper in a food processor,
and process until fine. Sprinkle the mixture on a plate, and coat each
trout well with it. Sprinkle the cavities of the fish lightly with
additional salt and pepper.

Divide the oil between 2 large skillets, and place over medium-high
heat. Saute the trout turning once, until golden and crisp, about 10
minutes.