Catfish Almondine

Makes 4 large filets. Recipe is by Teresa B. Day.

1 cup flour

1 tablespoon dried lemon grass

2 teaspoons dried thyme

2 teaspoons granulated garlic

1 teaspoon salt

1 teaspoon black pepper

¼ cup + 2 tablespoons butter

2 tablespoons olive oil

¼ cup slivered almonds

½ lemon, squeezed

1. Whisk together the flour, lemon grass, thyme, garlic, salt and pepper in a shallow dish. Dredge the filets in the flour mixture, coating both sides well.

2. Heat ¼ cup butter in a large skillet over medium-high heat. Cook filets, a few at a time to avoid crowding until lightly browned, about 3 minutes on each side depending on thickness. Set aside and keep warm.

3. In a small skillet, melt remaining 2 tablespoons butter and olive oil over medium heat. Add almonds to toast then finish with lemon juice. Stir to incorporate and remove from heat quickly. Beware: the almonds will over toast quickly.

4. Top each filet with almonds and butter sauce and serve.