1 c. buttermilk
Salt to taste
2 tsp. black pepper
1 1/2 tsp. garlic powder
4 (5-6 oz.) fillets
Flour to coat
Juice from 1 lemon
1 1/2 tbsp. butter
2 tbsp. fresh parsley (optional)

Season the buttermilk with salt, pepper and garlic powder. Soak the fillets in buttermilk mix for 10 to 20 minutes. Remove and place fish in a wide pan with flour in it. Roll fish fillets in flour on both sides. Shake excess flour from fish. Melt the butter in a large skillet and saute fillets until golden brown. Remove fish. Place on warm serving plate and keep warm.

In the same skillet, add the lemon juice and 1 1/2 tablespoons butter. Saute for 1 minute until hot. Pour over fish. (You may want to put juice in small container instead of over fish and let those who want, pour on their own serving of fish.)