Prep 30 mins
Cook 15 mins
From the Catfish Institute.
- 2 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 4 teaspoons salt
- 6 u.s. farm-raised catfish fillets
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cups tightly packed fresh parsley, leaves and tender stems only
- 1⁄2 cup olive oil
- 1⁄2 cup broken pecan pieces
- 1 large garlic clove, cut into several pieces
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup grated romano cheese
- 2 tablespoons butter, cut into pieces
- Mix flour, cayenne pepper and salt in a shallow dish or on a piece of wax paper. Dredge each catfish fillet in the flour mixture, shaking off excess. Set aside on a wax paper-lined baking sheet.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat until the butter is foaming but not brown. Add three of the fillets and cook for about 4 minutes or until lightly browned. Turn the fillets and spread some of the Parsley-Pecan Sauce over the top and cook for 2 minutes. Cover the pan and cook for about 2 minutes longer or until fish flakes easily when tested with a fork and sauce is melted. Using a spatula, place catfish on an oven-proof platter.
- Add the remaining tablespoon of oil and tablespoon of butter to the skillet and cook the remaining fillets as directed above, coating them with the sauce. Reheat the catfish on the platter by briefly placing them under the broiler just before serving, if necessary.
- For Parsley-Pecan Sauce: Place parsley in a food processor and coarsely chop, turning the machine on and off, and scraping down sides of bowl. Add olive oil, pecans, garlic, Parmesan and Romano cheeses and butter and process until mixture makes a smooth paste. Season with salt to taste. Store sauce, tightly covered, in the refrigerator.