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1
Set a large nonstick saute pan over medium heat.
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2
Add the almonds and toast until golden brown, about 5 to 7 minutes.
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3
Season with salt and set aside.
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4
Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e.
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5
2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
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6
Put the flour in a shallow dish and season with salt and pepper, to taste.
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7
In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste.
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8
Dredge the fillets in the seasoned flour, then dip them into the egg mixture.
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9
Allow some of the excess egg to drain off, then add them to the hot pan.
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10
Cook 2 pieces at a time.
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11
Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side.
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12
With a spoon, baste the fillets with the butter sauce.
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13
Repeat basting to ensure the fish remains moist.
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14
Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter.
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15
Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter.
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16
Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute.
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17
Deglaze the pan with the white wine and finish with the lemon juice.
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18
Swirl in the remaining 2 tablespoons of butter.
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19
Add the parsley and season, to taste, with salt and pepper.
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20
To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
