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Serves/Makes: 6

Ingredients:

• 6 catfish fillets, about 6 ounces each
• 2 cups all-purpose flour
• 1 Tablespoon cayenne pepper
• 1 Tablespoon plus 1 teaspoon salt
• 2 Tablespoons vegetable oil
• 2 Tablespoons unsalted butter
• 2 cups parsley-pecan sauce

How to cook:

• Mix flour, cayenne pepper and salt. Spread on large platter and dredge each catfish fillet, shaking off excess. Set aside on sheet of waxed paper.
• Heat half the oil and butter in a skillet large enough to accommodate 3 catfish fillets.
• When butter is foaming but not brown, add catfish fillets and saute on one side for about 4 minutes, until light golden.
• Turn catfish fillets and spread the browned side with half parsley-pecan sauce continue to saute until underside is browned, about another 4 minutes. Cover skillet for a few minutes to melt parsley-pecan sauce.
• Remove sauteed catfish fillets to platter.
• Add remaining oil and butter and cook remaining catfish fillets.

Parsley-Pecan Sauce Ingredients:

• 1/2 cup olive oil
• 1/2 cup broken pecan meats
• 1 large clove garlic, chopped
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated Romano cheese
• 2 Tablespoons unsalted butter, cut into pieces

Parsley-Pecan Sauce Preparation:

• Place parsley in food processor and process until coarsely chopped, turning machine off and on and scraping down sides.
• Add all other ingredients except salt, and process until mixture makes a smooth paste.
• Store, tightly covered in refrigerator.
• Makes about 2 cups.

This recipe for Sauteed Catfish with Parsley-Pecan Sauce serves/makes: 6

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Main Ingredient: Catfish
Preparation Method: Pan Fried/Sauteed