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1
Preheat the fryer to 365 degrees F. Fry the potatoes until golden brown.
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2
Season the fillets and flour with Creole seasoning.
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3
Dredge the fillets in the seasoned flour, coating completely.
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4
Dip each fillet in the egg wash, letting the excess drip off.
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5
Dredge the fillets back into the seasoned flour, coating completely.
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6
In a large cast iron skillet, over medium heat, add 2 tablespoons of the butter.
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7
When the butter is hot, pan-fry the fillets until golden brown, about 3 to 4 minutes on each side.
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8
Remove the potatoes from the fryer and drain on paper towels.
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9
Season with salt.
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10
In a large saute pan, over medium heat, melt 2 tablespoons of the butter.
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11
Add the shallots, garlic and potatoes.
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12
Season with salt and pepper.
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13
Saute for 2 minutes.
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14
Sprinkle the bread crumbs over the potatoes and continue to saute for 1 minute.
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15
Remove the fish from the pan and drain on paper towels.
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16
Wipe out the skillet.
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17
Melt the remaining butter.
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18
Add the almonds.
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19
Season with salt and pepper.
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20
Saute for 1 minute or until the almonds are golden.
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21
Remove from the heat and add the lemon juice and the chopped parsley.
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22
Fry the parsley sprigs until crispy.
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23
Remove and drain on paper towels.
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24
Season with salt and pepper.
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25
To serve, spoon the potatoes in the center of each plate.
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26
Lay the fish on top of the potatoes.
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27
Spoon the almond butter sauce over the fish.
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28
Garnish with fried parsley.
