2) Return the pan to medium heat (if you have two pans you can work simultaneously at this point, with two fillets per pan) and add a two-count of olive oil and 1 tbsp of butter to each pan.
3) Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fish fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan.
4) Cook two pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Baste repeatedly to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with the remaining two fillets and a two-count of oil and 1 tbsp of butter.
For the sauce:
1) Once the fillets have been removed from the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice.
2) Swirl in the remaining 2 tbsp of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.