New take on the classic trout amandine

4 8oz redfish fillets
1/2 cup flour
1/2 cup butter
1/3 cup canola or peanut oil
1/2 cup slivered almonds
1 lemon sliced thin
salt and pepper
slap ya mama, chacherie or any good cajun seasoning

Season fish with salt, pepper and cajun spice
Coat fish with flour, then saute in hot oil, till fish is golden brown on both sides
Remove fish and drain oil
Add butter and brown almonds lightly
To taste, season fish with salt, pepper and cajun seasoning

Pour butter and almonds over fish, garnish with lemon slices and some chopped parsley