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Ingredients

• 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 1/4 cup sliced almonds
• 3 cloves garlic, thinly sliced
• 1/2 cup low-fat milk
• 1 large egg, lightly beaten
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 pound catfish, cut into 4 portions
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley

Description

Here, We Use Healthier Extra-virgin Olive Oil With A Bit Of Butter Added For Its Flavor Instead Of The Tablespoons Of Butter Usually Used To Make Classic “amandine” Sauce For Pan-fried Catfish Fillets. The Results Are Delicately Flavored And Have Only

Eating Well