DIRECTIONS
In a small skillet, melt 1/2 cup butter over medium-low heat.
Add the almonds and stir gently until they are golden brown, 8 to 10 minutes.
Remove the almonds from the pan with a slotted spoon, place in a bowl and set aside.
Add the remaining 1/2 cup butter to the same skillet.
Once the butter has melted, stir in the lemon juice and parsley.
Add salt and pepper to taste.
Set aside.
Place the flour in a large bowl and season generously with salt and pepper.
Heat oil to 350 degrees in a deep heavy saucepan.
Dredge 2 of the fillets in the seasoned flour, coating both sides.
Shake off the excess flour and place in the hot oil.
When the first two fillets are golden brown, transfer to a paper towel lined baking sheet to keep warm while frying the remaining fillets.
Do not dredge the fillets until just before frying.
Return the lemon-butter sauce to medium-high heat and stir for 1 minute or so until piping hot.
Place each fillet on a plate and scatter with almonds.
Drizzle with some of the lemon-butter sauce and serve immediately.
Serves 6.