One cup fresh almonds ground
1 or 2 tablespoon fresh coffee ground
1/2 cup gluten-free flour mix
Three Crimini mushrooms
Three garlic cloves minced
Tablespoon Cajun spice
Salt and pepper to taste
Three eggs whipped
Mix dry ingredients together in large flat baking pan. Whip eggs in large flat bowl.
Dip trout fillets in egg mixture then into dry mixture to coat and bread the fish. Immediately place into hot cast iron pan with canola oil.
Fry over medium high heat on both sides until golden brown.
I like to serve this dish with wild rice and yam pilaf and a vegitable side.
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