1 skinless catfish fillet, cut into 2 serving pieces
Dash salt and pepper
1 Tablespoon flour
1 Tablespoon butter or margarine
2 Tablespoons lemon juice
2 Tablespoons minced parsley
4 thin slices lemon, for garnish
Pat catfish dry. Season lightly with salt and pepper. Dredge in flour, shaking off excess. Measure thickness of fish at thickest part to estimate cooking time; allow 10 minutes per inch of thickness. Heat butter in a non-stick skillet over moderate heat until it bubbles. Add fish and cook for 3 minutes; turn fish and continue cooking until fish just begins to flake when tested with a fork. Remove to warm plates. Add lemon juice and parsley to pan; cook 30 seconds, stirring to loosen contest in the pan. Pour over hot fish. Garnish with lemon slices.