Pat catfish dry. Season lightly with salt and pepper. Dredge in flour,
shaking off excess. Measure thickness of fish at thickest part to
estimate cooking time; allow 10 minutes per inch of thickness. Heat
butter in a nonstick skillet over moderate heat until it bubbles. Add
fish and cook for 3 minutes. Turn fish and continue cooking until fish
flakes when tested with a fork. Remove to warm plates. Add lemon juice
and parsley to pan; cook 30 seconds, stirring to loosen contents in the
pan. Pour over hot fish. Garnish with lemon slices.
