Almond-Crusted Fried Catfish

Rinse 2 - 4 farm-raised catfish fillets throughly in cold water, then pat dry with a paper towel. Dip in 1/2 cup whole milk with a dash of hot pepper sauce. Sprinkle each side with a little salt. Dredge fish in a mixture of 1/4 cup flour, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp lemon pepper, 1/2 tsp paprika, 1/4 tsp granulated garlic powder, and 1/4 cup cornmeal. Heat 1 Tbsp vegetable oil in large heavy skillet on medium. The secret to cooking catfish is getting the oil to just the right temperature to seal the moisture and flavor, so wait until oil is VERY HOT (325 - 350 F), then slide the fish in, cooking 3 to 4 minutes per side (about 5 - 7 minutes altogether), till golden brown outside and flaky inside. Transfer to paper towel to drain, then to serving platter and keep warm. Wipe skillet clean and return to medium heat. Add 1 Tbsp butter till melted, then add 2 Tbsp slivered almonds, and cook till light brown. Add 1/2 tsp grated lemon zest and 1 tsp lemon juice, stirring a few seconds to warm. Pour this over the fish, and garnish with fresh parsley sprigs and lemon slices or wedges. Serve immediately.