6 (6 to 8-ounce) speckled trout fillets, skinned
1 cup cold milk
2 cups flour
2 tablespoons butter
1/3 cup olive oil (not extra V)
1/3 cup Worcestershire Sauce
lemon juice about 2 tablespoons
3/4 pound cold butter cubed,
1 cup sliced almonds
2 tablespoons chopped green onions

Step 1. Season the fillets with Tony's or salt and pepper.
Place the fillets in a glass bowl and cover with the cold milk. One Hr max
Step 2. When you are ready to start cooking drain the milk.
Step 3. Season the flour with Tony's or salt and pepper. Dredge the fillets in the seasoned flour, coating the fillets completely.
Step 4. In a large sauté pan, heat 2 tablespoons of the butter and the olive oil together.
When the oil is hot, pan-fry the fillets for 3 to 4 minutes on each side or until the fillets are golden. Remove the fillets from the pan and drain on a paper-lined plate. Season the fillets with Tony's or salt & pepper. Set the fish aside.
Step 5. Pour the oil from the skillet, leaving the browned bits in the pan. (Dump it out but don't clean the pan)
Step 6. Using the same pan. Stir in the Worcestershire sauce, lemon juice. Bring the liquid up to a simmer and simmer the liquid until it reduces by about 2 minutes. Whisk or stir the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated.
Stir in the almond slices.