4 catfish fillets
1/4 c. milk
1/2 c. flour
Salt & pepper to taste
1/2 c. peanut oil
4 tbsp. butter
Juice of 1/2 lemon
4 lemon wedges
2 tbsp. fresh parsley, chopped

Dredge the catfish fillets in milk. Take one at a time and remove from the milk and immediately dredge on all sides in the flour which was seasoned with salt and pepper. Heat the peanut oil in a large deep skillet until very hot. Place the catfish fillets in skillet (one layer only) and cook about 3 minutes on each side or until golden brown. Remove the fillets and keep warm. Remove oil from skillet and wipe with paper towel. In skillet, heat butter until it begins to foam and turn brown. Swirl the butter around and pour it over the fish. Drizzle with the lemon juice and sprinkle the parsley over each fillet. Serve with the lemon wedges.