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Preheat the oven to 300 degrees.
Place the almonds in a pan and toast them in the oven for 15 to 20 minutes, opening the oven to stir every 5 minutes. When they become light golden brown, remove them from the oven and set aside.
Make a wash by whisking the eggs and the milk. Season with salt and pepper. I like to add a few dashes of Panola Cajun Hot Sauce, but this is optional, not really. Do it.
Season your flour with Panola Blackened Fish Seasoning. Use 2-3 tablespoons of the seasoning. Dust the fish fillets with flour, then submerge in them in the egg wash. Gently remove from the egg wash and allow the excess to drip off. Put the fillet back into the flour, then gently shake off the excess flour.
In a large, heavy bottom skillet, heat the oil to 350 degrees. Test the readiness of the oil by sprinkling a pinch of flour over it. The flour will brown instantly when the oil has reached the correct temperature. Add the fish and fry for about 4 minutes depending on the thickness of the fish. Remove the fish when the crust is golden brown. Sprinkle each fish fillet with a few dashes of Panola Clearly Hot Sauce.
Make the Meuniere butter. In a medium saucepan over medium heat, melt the butter, whisking constantly, for 8 to 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color. Remove the pan from the heat and continue to whisk slowly adding the lemon juice and the vinegar to the browned butter. The sauce with froth until the acids have evaporated. When the frothing subsides, the sauce is complete.
Top each fried fish fillet with almonds and warmed meuniere butter. Garnish with lemon wedge and serve at once.
