Toast the almond slices in a dry, non-stick skillet for a few minutes or until just a light golden brown with a nutty aroma. Put onto a plate to cool.
In a small bowl and with a whisk or old-fashioned egg beater, whip the eggs until frothy
Add the milk to the eggs and beat again
Put the mayonnaise in a medium bowl and gradually add the egg mixture, folding until smooth
In a shallow plate or bowl, combine the crushed crackers and almonds
In another shallow plate or bowl, mix the flour, salt, and pepper
Dredge your fish filets by coating them in the flour mixture first, shaking off any excess, and then dipping them in the egg mixture followed by the crackers
Place on a plate or baking sheet and refrigerate for about 30 minutes
While the fish is cooling, make any sides you'd like to prepare
About 5-10 minutes add your oil to a deep, preferably cast iron, skillet and on medium heat. If the oil starts to smoke, turn the heat down
Once the oil is hot, gently fry the fish until golden brown on both sides. Remove to a paper towel-lie paper plate to drain any excess oil.
Serve immediately with a wedge of lemon
This recipe contains tree nuts (almonds). Try substituting toasted pumpkin seeds in lieu of the nuts if you have allergies.Do you have to toast the almonds? No. But the few extra minutes will increase the nutty flavor.To make sure your oil is the right temperature for frying, take a small square of regular bread and drop it gently in the oil. If it starts to bubble around the bread your oil is probably hot enough. Putting the fish into oil that is not hot enough will end up being greasy. Oil that is too hot may burn your fish on the outside but it will be underdone in the middle.To prevent oil splatters and possible burns, very gently place the fish in the oil going away from you, not straight down. Any splashes will go towards the back of the pan and not towards you.Fry in small batches. I do no more than two at a time. Flip them gently to make sure both sides are evenly golden brown.Never ever leave hot oil unattended or walk away while frying.