Catfish Meuniere

• 4 catfish fillets, about 2 pounds
• 1/4 cup milk
• 1/2 cup flour
• Salt to taste, if desired
• Freshly ground pepper to taste
• 13 cup peanut, vegetable or corn oil
• 4 tablespoons butter
• Juice of 1/2 lemon
• 4 seeded lemon slices
• 2 tablespoons finely chopped parsley

1. Dredge the fillets in milk.
2. Lift the fillets one at a time from the milk and immediately dredge on all sides in flour seasoned with salt and pepper to taste.
3. Heat the oil in a skillet until quite hot.
4. Add the fillets in one layer and cook about three minutes on one side or until golden brown.
5. Turn and cook, basting often and liberally with oil, about six minutes.
6. Transfer the fillets to a warm serving dish.
7. Pour off the oil from the skillet.
8. Wipe out the pan.
9. Add the butter to the skillet and when it is foaming and starting to brown, swirl it around and pour it over the fish.
10. Sprinkle with the lemon juice.
11. Garnish the fish with lemon slices and sprinkle with parsley.

catfish fillets, milk, flour, salt, freshly ground pepper, peanut, butter, lemon, lemon slices, parsley

Taken from cooking.nytimes.com/recipes/5780 (may not work)