Catfish in clam juice sauce

Life can be busy and stressful for people who have a responsibility on their shoulder, especially in this kind of draggy economy. My husband is not exempted from this common fate. But I want him to know that, whatever he meets out there in the world, once he steps in to his house, he is king here, and is to be honored as one. So in this rainy spring day, I decided to cook him a dinner, fitting for his status.

Recipe: Catfish in clam juice sauce (for 2-3)

Ingredients:
- 2/3 pound catfish nuggets,
- 1/4 cup clam juice
- 1/4 teaspoon (tp) garlic powder
- 1 tp parsley flakes
- dash of lemon dill flakes
- romaine lettuce, shredded (to line the serving plate)

Procedure:
1. cut cross-sectionally across the vein of the muscles into thin strips. This prevents the catfish nuggets from curling up into a roll when pan-fried.
2. Place a non-stick pan on high heat until hot. Then place the nuggets on the pan to fry. Allow the fat to sip out from the fish. Do not move the nuggets until they are almost cooked. The edge of the top side should be cooked by this time, leaving only the center part pink. Then flip them once to cook the center part of the top side. Do not allow the fish to cook for too long. The bits that stick to the pan should be lightly golden, but not deep brown.
3. When done, remove the catfish nuggets from the pan and place on a serving plate lined with lettuce. Add clam juice to the pan and mix with the fat from the fish. Add garlic powder, parsley flakes and lemon dill flakes. Mix and scrub off any bits of the fish from the pan. Stir with the clam juice and herbs to make a sauce. Pour the sauce onto the catfish nuggets. Serve right away.

The clam juice makes a very flavorful sauce. However, the catfish might taste better if I cook it with some garlic or lemon juice to get rid of its characteristic taste. The fish goes well with the lettuce.