DIRECTIONS
Mix together the flour, half the cayenne, the thyme, paprika and salt in a bowl.
Heat the oil in a large nonstick skillet over medium-high heat.
Place the milk in a bowl.
Dip the fillets in the milk, dredge them in the seasoned flour, then place them in the pan.
Cook over high heat, turning once until browned on both sides.
Remove the fish to a platter and keep warm.
Wipe out the pan.
Melt the butter in it over medium heat.
Add the nuts, remaining cayenne, salt, and pepper and cook, stirring frequently, until the nuts are lightly browned and fragrant.
Add the lemon juice and parsley.
Spoon a portion of nuts over each fillet and serve immediately.
Serves 4.