2 cups all−purpose flour
1 tablespoon cayenne pepper
1 tablespoon, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cups parsley−pecan sauce
Sauce:
2 cups tightly packed fresh parsley, leaves only
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
Mix flour, cayenne pepper and salt. Spread on large platter and
dredge each 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 fillets. When butter is foaming but not
brown, add fillets and saute on one side for about 4 minutes,
until light golden. Turn fillets and spread the browned side with
sauce; continue to saute until underside is browned, about another
4 minutes. Cover skillet for a few minutes to melt sauce. Remove
fish to platter. Add remaining oil and butter and cook remaining
fillets.
Sauce:
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.
