1 1/2 lbs. orange roughy fillets
1/2 c. butter
2 eggs, lightly beaten
1/2 c. flour
1/2 c. Ritz crackers, finely crumbled
3/4 c. almonds, finely chopped
Juice from 1/2 fresh lemon
1/2 c. dry white wine
1/4 c. heavy cream
Ground white pepper to taste
Fresh parsley and fresh lemon wedges for garnish
1/2 c. milk

Rinse the fish in cold water, then dry on paper toweling. In a large fry pan, melt the butter over a medium heat. Combine the eggs and milk in a pie plate. Place the flour in a second pie plate or tin.

Combine the cracker crumbs and the almonds in a third plate. Dust each of the fillets in the flour, then dip into the egg mixture. Dredge each fillet in the crumb mixture, then place in hot butter and saute, turning once. Place the cooked fillets on a warmed serving-type platter.

Return the pan with all of the drippings to the heat. Add the lemon juice and the wine to deglaze the pan, scraping the bottom. Let the liquid reduce somewhat, then pour the cream in the pan, stirring until heated through and thickened. Add the pepper, then pour the sauce over the fillets and garnish with the fresh parsley and lemon wedges. Serves 4.