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Fillet of Virginia Spots Amandine

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Makes: 3 servings adjust
A Duquesne Club classic. Substitute Tilapia in most geographies where Spots aren't available



  • 6 Virginia Spots Fillets, approximately 3 oz. each
  • 14 cup Milk

Step 1

Soak fillets in milk for 15 minutes.


  • 14 cup Unbleached All-Purpose Flour
  • 12 teaspoon Fine Sea Salt
  • 12 teaspoon Fine Ground Black Pepper

Step 2

Mix salt and pepper into flour. Pat fish fillets dry and dredge in seasoned flour mixture.


  • 14 cup Peanut Oil

Step 3

Heat oil in skillet about 1/4" deep. When hot, cook fish fillets on both sides until golden brown. Set fillets on a hot serving platter.


  • 2 tablespoons Butter
  • 14 cup Raw Sliced Almonds
  • 12 cup Green Seedless Grapes, halved

Step 4

Discard oil. Add butter to skillet. When butter starts to foam, add almonds and shake until almonds are light golden in color. Add grapes and saute a couple minutes.


  • 1 12 teaspoons Fresh Squeezed Lemon Juice
  • 1 tablespoon Fresh Parsley, finely chopped

Step 5

Pour almonds, grapes, and butter over fillets. Sprinkle with lemon juice. Garnish with parsley.
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