Catfish with Parsley Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 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:
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. Yield: 6 servings.
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