Almond Crusted Tilapia

Almond Crusted Tilapia (Or in this case, Catfish)

2 eggs
1 tsp lemon pepper
1 tsp garlic pepper
1 cup ground almonds
1 cup grated parmesan cheese
8 (6 oz) tilapia filets
1/4 cup all purpose flour, for dusting
6 Tb butter
salt to taste
1 cup grated parmesan cheese
8 sprigs parsley
8 lemon wedges

Beat the eggs with the peppers until blended; set aside.  Stir together ground almonds and 1 cup parmesan in shallow dish until combined; set aside.  Dust filets with flour, and shake off excess.  Dip in egg, then press in almond mixture.

Melt butter in large skillet over medium high heat.  Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side.  Reduce heat to medium, and season filets with salt if desired.  Sprinkle tilapia with remaining parmesan, cover, and continue cooking until parmesan has melted, about 5 minutes.  Transfer to a serving dish, and garnish with parsley and lemon.

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