Wash, dry, cut the fish into pieces and sprinkle with lemon juice. Grate with salt, pepper and roll in flour. Set aside for 5 minutes so that the flour is well absorbed in the fish. Remove the zest from a half of the lemon with a grater. Squeeze the juice out of the pulp. Grind nuts into small crumbs. Mix nuts, grated zest and breadcrumbs in a bowl.
Beat eggs in a separate bowl, lightly salt and pepper. Dip the pieces of fish first into the eggs, then roll in the breading. Press the breading with your hands. Fry the fish in a well-heated pan for 4 minutes on each side. Put on a plate with dill stew and serve.