Fried Catfish Platter

                          4 6-8 ounce fillets
                          1/2 cup flour
                          1/3 cup oil
                          1/2 cup butter {do not subtitute}
                          2/3 cup silverd almonds
                          salt and pepper
                          1 lemon, thinly sliced
                          1 teaspoon chopped parsley
            Dry fillets thoughly, salt and pepper each, and coat lightly 
            with flour. saut'e in oil five to seven minutes until golden 
            brown, turning carefully, and then cook for the same time on 
            the other side. Remove catfish to a heated platter.

            Add butter to pan, and stir almonds to toast. {If desired,1/2
            cup cream may be added to toast almonds in pan. Heat just to 
            boiling point before spooning over fish}. Spoon over fish,
            and garnish with lemon slices.

                              BROILING TIPS

            Place catfish on a preheated, lightly oiled broiler rack.
            Broil four inches from heat source, according to 10 Minute
            Rule, turning once during cooking and basting frequently. 
            Research indicates that broiled fish retains more protein 
            and other nutrients then baked, pan-fried or poached fish.