Combine the almonds, salt, black pepper, cayenne and parsley in a sided dish, and then set aside. Coat the trout in flour, shaking off excess. Dip in egg mixture, ensuring the fillets are evenly coated. Coat in almond mixture, gently pressing it on. Heat the oil in a large non-stick skillet over medium, to medium-high heat. Cook the trout 3-4 minutes per side, or until cooked through and golden. Garnish with lemon wedges and serve.
Note: Ground almonds are sold in the aisle other nuts are sold.