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Catfish with Parsley Sauce

Total Time

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


6 servings

Updated: Sep. 22, 2022
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


  • 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
  • 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


  1. In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate.
  2. 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.
  3. 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.

Nutrition Facts

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

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