• 1/4 cup all purpose flour
• 1 egg
• 1/4 cup lowfat milk
• 1 cup cracker crumbs
• 1/2 cup sliced almonds, chopped
• 4 fish fillet, about 6 oz each
• 2 Tbs. unsalted butter
• 2 Tbs. unsalted butter
• 1/4 cup vegetable oil
• 1/4 cup vegetable oil
• 1 lemon, cut in wedges

Preheat oven to 450° F. Combine flour and pepper to taste in a shallow dish. Combine egg and milk in a shallow bowl. Combine cracker crumbs and almonds in a shallow dish. Coat fillets with flour, dip in egg mixture, then coat with almond mixture, pressing lightly. Combine butter and oil in a baking pan. Heat pan in oven 5-7 minutes until oil is sizzling. Add fish and turn to coat with oil. Bake 8-10 minutes until golden brown. Drain on paper towels and serve with lemon wedges.