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Oil for frying
1 1/2 cups round buttery crackers crumbs (about 40)
1/3 cup sliced almonds
1 tablespoon water
2 pounds walleye pike, sole filets or other delicate fish fillets or other pan fishe fillets
1 teaspoon salt
1/2 teaspoon pepper
1. Heat 1/4 inch of oil in 12-inch skillet over medium-high heat until hot. Mix cracker crumbs and almonds in shallow pan. Beat eggs in another shallow pan with fork or wire whisk. Add water to eggs; beat well. Place flour in third shallow pan.
2. Sprinkle fish fillets with salt and pepper. Dip into flour, then into egg mixture. Coat with cracker crumb mixture.
3. Place fillets, a few at a time, in hot oil. Cook 3 to 5 minutes, turning 3 or 4 times, until golden brown. Drain on several layers of paper towels.