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1
Preheat the oven to warm, about 170 degrees F. Preheat an electric fryer to 365 degrees F and fry the potatoes until golden brown, drain and set aside, season with salt.
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2
Alternatively you may fry them on the stove in a Dutch oven.
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3
In a large saute pan, over medium heat, melt 4 tablespoons of the butter.
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4
Add the shallots, garlic, and potatoes, season with salt and pepper and saute for 2 minutes.
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5
Transfer the potatoes to the oven to keep warm while you are cooking the fish.
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6
Season the fillets, flour, and egg wash with the Essence.
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7
Dredge the fillets in the seasoned flour, coating completely.
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8
Dip each fillet in the egg wash, letting the excess drip off then dredge the fillets back into the seasoned flour, coating completely.
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9
Set aside.
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10
In a large cast-iron skillet set over medium heat, melt 4 tablespoons of the butter.
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11
Add the fillets and pan fry until they are golden brown, about 3 to 4 minutes on each side.
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12
Remove the fish from the pan, drain on paper towels set over a plate, then transfer to fish to the oven to keep warm.
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13
Wipe out the skillet.
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14
Melt the remaining 4 tablespoons butter.
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15
Add the almonds, season with salt and pepper and saute for 5 minutes or until the almonds are golden.
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16
Remove from the heat and stir in the lemon juice and parsley.
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17
To serve, spoon the potatoes in the center of each plate.
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18
Lay the fish on top of the potatoes.
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19
Then spoon the almond butter sauce over the fish.
