Process toasted almond nuts and breadcrumbs in a food processor until fine. Remove to a shallow dish. Season with salt and pepper.
Lightly beat eggs and water in a shallow dish. Dip both sides of the fish fillet into the egg mixture. Remove and coat with breadcrumb mixture, pressing it on with your fingertips. Arrange the prepared fish fillet on a shallow plate and cover with cling film. Refrigerate for 20-25 minutes. Remove from the refrigerator and set aside at room temperature for 10-15 minutes.
Heat oil in a nonstick frying pan over medium heat and cook the fish fillet pieces one or two pieces at a time for 3-4 minutes each side or until golden and cooked through.
Serve fish with mayonnaise or Thousand Island dressing and chilli sauce.