Trout (or Catfish) Meunuiere

4-5 filets
milk
salt and white pepper
2 T Worcestershire sauce
2 lemons
flour
1 1/2 sticks butter

Soak filets in milk for a half hour. Dry off with paper towels. Coat in flour and sprinkle with salt and white pepper. In a non-stick pan, melt 1/2 stick of butter and pan fry the filets until they're brown on both sides (2-3 minutes on each side). Place the filets on a plate in the oven, set on warm while the sauce is made. Add the rest of the butter, Worcestershire sauce, and the juice of one lemon to the pan. Cook for a bit, then pour over the fish. Serve with a garnish of freshly sliced lemons and parsley.

Also, it's nice to serve this on a bed of mashed potatoes. I recommend cooking the potatoes in the regular fashion but don't add any butter. Then sauté some garlic and rosemary in butter on the side, then mix it all together. When you pour the meunuiere sauce over the potatoes, you get a wonderful combination of flavors—lemon, garlic, rosemary, Worcestershire—it's amazing.