Toast almonds. Into a hot preheated oven at about 400° place a cookie sheet of single layer almonds. Shake while toasting so almonds don't burn or over toast. Chop toasted almonds with a long heavy straight blade by holding point downward into one end of almonds and lift and push back end while angling across the nuts until all are chopped. Divide in half.

Clean and dry trout with a towel or clean dry cotton cloth. In a flat bowl add corn flour and spices. Dredge fish across flour.

Into an iron skillet with a very thick layer of hot oil over medium high heat place dredged fish cooking for about four to five minutes on each side, test for flakiness, don't overcook. Remove from pan and place on dry paper towels.

Spritz lemon juice all over hot fish. Lay fish on slivered almonds and scoop up remaining almonds in pan until fish is coated with almonds. Spritz with lemon juice again on the almonds and place pan into very hot oven about forty seconds on each side spritzing after turning and after removing from oven.

Into a saucepan melt salted butter adding fresh parsley and juice of three or four lemons, add white wine and reduce. Serve over almond coated fish.