Dry snapper fillets with a paper towel. In a shallow dish, beat eggs well. Dredge fillets in egg then sprinkle with flour. 

Heat oil in a medium sized skillet (non-stick preferred) on medium high. Cook fish until light brown and transfer to warm platter.

Melt butter on medium high until it is bubbly and slightly brown. Add brown sugar and stir until blended. Add Amaretto. Stir and cook 3 minutes until the sauce is thick.  Pour over fillets.