Captain Woody’s Trout Rusa Style w/Yellow Rice:    Serves 6

6 fillets of Trout                                               3 larger eggs lightly beaten

1 cup butter                                         3 cups fine dry bread crumbs

4 large hardboiled eggs chopped                    3 tablespoons peanut oil

1/3 cup finely chopped parsley                       2 lemons quartered

2 chopped pimientos                           2 tablespoons chopped garlic

½ teaspoon salt                                               ½ cup slivered almonds

¼ teaspoon ground white pepper                   3 tablespoons lemon juice

¼ cup milk                                          1 teaspoon sugar

Serving topping: Combine butter, hard-cooked eggs, parsley, and pimientos in a small bowl; stir well. Set aside.

Broiling topping: Combine ½ cup butter, lemon juice, sugar, chopped garlic and almonds in small sauce pan on low heat.

Fry/Sauté Mixture: Sprinkle fillets evenly with salt and white pepper. Combine milk and beaten egg. Dip fillets in mixture then dredge in bread crumbs.

Cook 2 -3 fillets at a time in a large skillet using 1 tablespoon hot peanut oil for 5 to 6 minutes or until the fish flakes with a fork. Remove fillets to an oven safe baking pan coated with butter. Repeat procedure with remaining fillets and new oil when needed.

With fillets on baking dish spoon broiling mixture onto each fillet and broil until each is browned on top.

Remove to serving plate, spoon topping onto each fillet, and serve immediately.