Mix flour, salt and pepper.
Dip trout in milk; coat with flour mixture.
Heat oil 1/8-inch in skillet until hot.
Cook fish over medium heat until golden brown, turning carefully, about 5 minutes on each side.
Remove trout to platter; keep warm.
Drain oil from skillet; add margarine and almonds.
Cook over low heat until margarine starts to brown.
Spoon over trout; garnish with lemon wedges and sprinkle with parsley.