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Catfish with Parsley Sauce

 Catfish with Parsley Sauce
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
6 ServingsPrep: 15 min. + chilling Cook: 10 min.

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 King Arthur Unbleached 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.

2 of 2

Catfish with Parsley Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.