Set three wide, shallow bowls on your work surface. Add the cornstarch seasoned with 1 tsp of kosher salt to the first bowl, the eggs beaten with the milk to the second, and the panko mixed with the almond flour to the third.
Pat the fish dry with a paper towel and then season on both sides with the remaining 1 tsp of salt and 1/2 tsp of freshly cracked black pepper. One at a time, dredge the fish in the cornstarch, shaking off the excess. Next, dip the fish in the egg mixture and lift to allow the excess to drain off. Then, gently press the fish into the almond flour making sure to coat well on both sides. Transfer the fish to a clean plate and repeat with the remaining fillets.
Heat your largest sauté pan over medium-high heat. Add 2 Tbsp of butter and 2 Tbsp of extra-virgin olive oil and heat until the butter starts to foam. Add two pieces of fish to the pan taking care not crowd the fish and press down on each with a spatula to ensure a good sear.
Cook the fish for about 2 minutes (depending on thickness) before flipping and cooking for another 2 minutes on the other side. Carefully transfer the fish to a plate. Repeat with the remaining fillets. If the butter starts to burn, wipe-out the pan and start again using another 2 Tbsp of butter and 2 Tbsp of oil.
Once all the fish is cooked, wipe-out the pan and return it to medium-high heat. Add the wine and cook to burn off the raw alcohol taste, about 1 minute. Add the lemon juice and simmer for 15 seconds. Turn off the heat and add the remaining 1 Tbsp of butter and the parsley, whisking until emulsified into a pan sauce.
Carefully transfer the fish to individual plates. Spoon about 2 Tbsp of the pan sauce over each fillet. Top with the Fried Caper & Fennel Salad divided equally among the plates. Garnish with the fennel fronds. Season with salt and pepper.