Preheat oven to 375°F.
Chop almonds fine. Mix with breadcrumbs, salt and paprika on a plate or sheet of waxed paper.
Beat eggs with water and place in pie pan or flat dish.
Spread flour on a separate sheet of waxed paper.
Melt butter in shallow 9×13-inch baking pan.
Dip pieces of sole one at a time in flour, coating both sides. Shake off excess. Dip in egg, allowing excess to drip back into dish. Then dip both sides in almond crumb mixture and place in pan with butter, turning once so both sides are coated.
Bake 25 minutes or until fish is cooked through and flakes easily. Serve with lemon wedges.