Stephanie's Catfish

• 2 12 tablespoons extra virgin olive oil, divided
• 1 tablespoon butter
• 14 cup sliced almonds
• 3 garlic cloves, thinly sliced
• 12 cup low-fat milk
• 1 large egg, lightly beaten
• 13 cup all-purpose flour
• 12 teaspoon salt
• 12 teaspoon cayenne pepper
• 1 lb catfish, cut into 4 portions
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley

1. Heat 1 tablespoon oil and butter in a small saucepan over medium heat.
2. Add almonds and garlic and cook until both are just begining to brown, 1-3 minutes, set aside.
3. Combine milk and egg in a shallow dish.
4. In another shallow dish, combine flour , salt and cayenne.
5. Dip fish in the milk mixture, then in the flour mixture, shake off andy excess flour.
6. (Discard any leftover mixtures.)
7. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.
8. Add fish and cook until lightly browned and opaque in the center, 4-6 minutes per side.
9. Return the almond-garlic sauce to the stove over medium heat.
10. Add lemon juice and heat through, 1-2 minutes.
11. Pour the sauce over the fish and sprinkle with parsley.

extra virgin olive oil, butter, almonds, garlic, lowfat milk, egg, flour, salt, cayenne pepper, catfish, lemon juice, parsley

Taken from www.food.com/recipe/stephanies-catfish-361392 (may not work)