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Catfish with Parsley Sauce Recipe

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Catfish is abundant here in Mississippi and a staple on most menus. I was pleased when I first came across this recipe. I hope you enjoy it as much as we do.—Lee Bailey, Belzoni, Mississippi

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Catfish with Parsley Sauce Recipe

Prep: 15 min. + chilling Cook: 10 min.

Yield: 6 Servings

15 10 25

Ingredients

SAUCE:
2 cups tightly packed fresh parsley leaves
1/2 cup olive oil
1/2 cup chopped pecans
1 garlic clove, minced
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into pieces
FILLETS:
1 cup all-purpose flour
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt
6 catfish fillets (6 to 8 ounces each)
1 to 2 tablespoons canola oil
1 to 2 tablespoons butter

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 491 calories, 41 g fat (11 g saturated fat), 44 mg cholesterol, 742 mg sodium, 19 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Catfish with Parsley Sauce in Taste of Home October/November 1994, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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