• 1/4 cup flour
  
• 1/4 cup finely chopped almonds
  
• 1/4 cup water
  
• 1 egg
  
• 1 tablespoon cornstarch
  
• 1/2 teaspoon salt
  
• 1/4 pound walleye
  
• 5 slices bread
  
• 2 tbsp snipped fresh parsley
  

Heat vegetable oil in saucepan. Remove crusts from bread; cut each slice into four squares. Top with fish-flour mixture. Fry five squares at a time, turning several times, until golden brown, 2 to 3 minutes. Drain on paper towels. Keep warm in 175 degree oven.