1/4 c. lowfat milk
1 egg
1/3 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
4 catfish fillets (about 1 lb.)
2 tsp. vegetable oil
1 tbsp. fresh lemon oil
2 tbsp. fresh parsley
1/2 tsp. Worcestershire sauce
Parsley sprigs and lemon wedges for garnish

In shallow pan, beat together milk and egg. In another shallow pan, combine flour, salt and cayenne pepper. Dip fillets in milk mixture and then in flour mixture, shaking off excess. Heat oil in a large nonstick skillet over medium heat; add fillets and cook until golden brown, turning only once, cooking about 2 to 3 minutes per side, or until fish flesh is opaque. Meanwhile, melt butter in a small saucepan. Stir in lemon juice, parsley and Worcestershire sauce. Transfer catfish to a serving plate and spoon butter sauce over catfish. Garnish with parsley sprigs and lemon wedges.

While visiting our daughter in Chicago, she took us for a week-end to Galena Illinois. We went to eat dinner in the town's best restaurant. You can imagine what it looked like. I felt as if we were back a century. Anyway the special was Catfish. My husband ordered it and I nearly had a fit, as I swore he would get sick. However, he said it was delicious. So I bought Catfish and made this recipe. He was right it really is a wonderful tasting fish.