Divide cape shark into serving size portions (discarding any remaining bony-looking cartilage). For appearance sake, thin red edges (which are edible) may also be trimmed.
Season both sides of cape shark with salt and pepper. In shallow bowl, combine egg and half-and-half. Dip shark in flour (shake off excess), then in the egg/cream mixture, and then dip again in flour.
In large skillet, heat oil and 2 tablespoons butter, then pan fry shark over medium heat for 3-4 minutes on one side, turn, cook 2-4 minutes more or until golden brown and fish slakes easily when tested with a fork. Remove from skillet, drain shark on paper towels, the transfer to a platter or individual serving plates.
Rinse out skillet, melt remaining 2 tablespoons butter, add almonds and heat briefly until nuts are lightly browned. Remove skillet from heat, stir in lemon juice, then pour topping evenly over fish; serve immediately. Garnish with lemon wedges or sliced lemon twists.
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