Sundowner's Yellowtail Amandine

• 1 pound fish fillets
• 4 tablespoons flour, all-purpose
• 3 large eggs
• 4 ounces almonds sliced
• 1/2 cup peanut oil
• 4 tablespoons butter
• 1/2 teaspoon brown sugar, dark
• 2 ounces amaretto liqueur

1. Cook fish: Lightly dust the filets with flour.
2. In a shallow dish, beat eggs well.
3. Spread almonds evenly in another similar dish.
4. Heat oil in a medium-size skillet over medium high heat.
5. Dredge filets in egg wash, place on almonds and turn to coat both sides.
6. Immediately place filets in preheated skillet and cook for 3 minutes.
7. Turn filets over and cook 2 more minutes, or until done.
8. Coating should be golden brown but not burned, Remove filets from skillet and cover to keep warm.
9. Make sauce (last 3 ingredients).
10. Reduce heat and add amaretto.
11. Stir and cook 3 minutes, until sauce is thick.
12. Pour over filets.

fish, flour, eggs, almonds, peanut oil, butter, brown sugar, liqueur

Taken from recipeland.com/recipe/v/sundowners-yellowtail-amandine-43230 (may not work)