Ingredients
SAUCE:2 cups tightly packed fresh parsley leaves1/2 cup olive oil1/2 cup chopped pecans1 garlic clove, minced1/2 cup grated Romano cheese1/2 cup grated Parmesan cheese2 tablespoons butter, cut into piecesFILLETS:1 cup all-purpose flour1/2 to 1 teaspoon cayenne pepper1 teaspoon salt6 catfish fillets (6 to 8 ounces each)1 to 2 tablespoons canola oil1 to 2 tablespoons butter
Preparation
In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate.
Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess. In a skillet, heat 1 tablespoons each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillets; add remaining oil and butter if necessary.
Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork.
