Catfish Meuniere

Lightly seasoned, dusted with flour and pan-fried.

Combine egg and milk in a large shallow bowl.

Combine flour , salt , and pepper in a shallow dish.

Dip fish in egg mixture , and dredge in flour mixture.

Melt 1 / 4 cup butter in a large nonstick skillet over medium heat.

Add oil.

Increase heat to medium-high.

Place fish in skillet , and cook 4 minutes on each side or until fish flakes easily when tested with a fork.

Drain on paper towels.

Melt remaining 1 / 4 cup butter in skillet.

Stir in chopped parsley , lemon juice and worcestershire sauce.

Spoon over fish.

Garnish , if desired.

egg, milk, all-purpose flour, salt, ground red pepper, catfish fillets, butter, vegetable oil, fresh parsley, lemon juice, worcestershire sauce