Fried Catfish With Toasted Walnuts

In a shallow dish, whisk flour, paprika, thyme, 1/2 tsp salt, and 1/8 tsp cayenne. Place milk in another shallow dish. Set both aside.

In a skillet, heat 1 tbs oil. Dip fillets in the milk and shake off the excess. Dredge fillets in the flour and place in a single layer in the skillet.

Cook 6 minutes turning halfway through cooking time or until golden brown. Repeat, using remaining oil. Remove to a plate lined with paper towels, keep warm.

Wipe out the skillet, melt butter. Add walnuts, remaining cayenne and salt and the pepper. Cook until nuts are fragrant. Take off the heat, stir in parsley and lemon juice.

Spoon an equal amount of the nut mixture over each fillet. Serve with steamed snow peas and sauteed sweet peppers and lemon wedges.