Catfish Meunière Amandine

Last week I mentioned to a Foodie of dining out and having Catfish Meuniere. She inquired of the recipe and here is one of many I have on hand. It is very simple and a favorite.

Catfish Meunière Amandine
6 servings

6 -6 to 8 oz catfish fillets
Milk
Flour
Salt and pepper
2 sticks butter
Juice of 2 lemons
1 tablespoon chopped parsley
6 ounces slivered almonds

Toast the almonds in a dry pan until lightly brown, set aside.
Rinse and dry fillets, dip in cold milk and sprinkle both sides with the flour. Season with salt and pepper. Melt butter in a skillet and fry fillets slowly until brown on both sides. Plate fish to a warm serving platter or individual plates.To the pan with the remaining butter, add lemon juice and parsley. Stir to heat and spoon over the catfish. Sprinkle with the toasted almonds and serve.

Note: If you prefer a thicker sauce, add a little flour to the butter before adding the lemon juice and maybe a little stock. Garnishings could include capers, green onions or pecans - but then it would not be almandine!