Catfish Meuniere

1 cup milk
1 egg, beaten
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
4 U.S. Farm-Raised Catfish fillets
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
8 tablespoons butter
1/2 teaspoon Worcestershire sauce
    For garnish: Fresh parsley sprigs and lemon wedges
 
1. Mix milk and egg in a shallow dish. Mix flour, salt and cayenne pepper in another shallow dish or on a piece of wax paper. Dip catfish fillets in the milk mixture, then dredge in the flour mixture, shaking off excess. Set aside on a wax paper-lined baking sheet.
2. Heat 4 tablespoons of the butter and 1/4 cup oil in a large skillet over medium-high heat. Place the fillets, two at a time, in the skillet and fry for 2 or 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork.
3. While the fillets are cooking, melt the remaining 4 tablespoons of butter in a small saucepan. Stir in lemon juice, parsley and Worcestershire sauce. Place the catfish fillets on a serving plate and pour the butter sauce over the fillets. Garnish with parsley sprigs and lemon wedges and serve.