1/4 c. salad oil
1 sm. pkg. sliced almonds
Juice of 1 lemon
3/4 c. butter
1 dash of Worcestershire sauce
1/4 c. white wine
1/2 c. flour
4 fillets, approx. 8 oz. each

Pour oil in saucepan. Salt and pepper catfish. Dip both sides in flour and place fillets in hot oil. Cook about 5 minutes on each side. When cooked, remove fillets to heated platter and discard oil. To the same skillet add butter and heat until it browns. Remove from heat, add lemon juice, wine and Worcestershire sauce. Return to fire and add almonds and cook for 1 or 2 minutes until almonds brown. Spoon over trout fillets and garnish with lemon wedges and parsley.