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Add the almonds, breadcrumbs, parsley, garlic, salt, and pepper to a food processor and pulse until almonds are finely chopped. Pour into a pie plate or shallow bowl.
Beat the egg in a separate pie plate or shallow bowl, set aside.
Pat the tilapia fillets dry. Dip the tilapia in the egg to coat, shake off any excess then coat both sides with the almond mixture lightly pressing it into the fish.
Heat the oil in a large skillet over medium heat. Fry 2 or 3 fish fillets at a time until browned on both sides and flake easily with a fork, about 3 minutes per side. Continue with next 2 fillets adding more oil if necessary.
Serve fish with lemon wedges.