Creole Catfish Amandine

Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

 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

Preparation

1. Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.
2. Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any leftover mixtures.)
3. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.
4. Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.
   
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