Catfish Meunière

Catfish simply dusted in flour and browned in butter.  A classic European preparation imported and reveled in New Orleans.
3 Catfish fillets, about 1-1/2 lb, enough for four, cut into four portions
2 Tbsp butter plus 2 Tbsp canola oil

Coating mixture:
1 cup flour
1/2 tsp Pimenton, smoked Spanish paprika
1/2 tsp garlic powder
1/2 tsp salt
Fresh ground pepper

Sauce:
1 small shallot, minced
2 Tbsp white wine
juice of 1/2 lemon (~1 Tbsp)
1 Tbsp butter

Whisk together the coating mixture in a large, shallow dish. Dredge fillets in the coating, turning several times. Shake off fillet, so that it is just lightly dredged in flour.

Heat butter and oil in a large non-stick skillet, until butter begins to brown. Slip fillets into pan and cook about 3-4 minutes over medium heat. The fish should become golden brown. Flip the fillets and cook another 2-3 minutes.

Remove fish to plate and cover to keep warm. Meanwhile, sauté the shallot in the butter remaining in the pan. Add the wine and reduce in half. Whisk in the lemon juice and the butter. Distribute sauce evenly between four plates and top with fish fillets.

Serves four.