Classic Trout Amandine

Stir together milk, hot sauce, and 1 tsp. salt in a 13- by 9-inch baking dish; add fillets, turning to coat. Cover and chill 2 hours. Drain, discarding marinade.

Combine flour and pepper in a shallow dish. Dredge fillets in flour mixture.

Melt 1/4 cup butter with oil in a large skillet over medium heat. Fry fillets, in batches, in butter mixture 2 minutes on each side or until fish flakes with a fork. Transfer to a serving platter; keep warm.

Combine remaining 1/2 cup butter and almonds in a saucepan; cook over medium heat, stirring often, until almonds are lightly browned. Add lemon juice, Worcestershire sauce, and remaining 1/2 tsp. salt; cook, stirring constantly, 1 minute. Remove from heat; stir in parsley. Pour almond mixture over fillets, and serve immediately.