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1
Mix flour, cayenne pepper and salt in a shallow dish or on a piece of wax paper.
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2
Dredge each catfish fillet in the flour mixture, shaking off excess.
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3
Set aside on a wax paper-lined baking sheet.
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4
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat until the butter is foaming but not brown.
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5
Add three of the fillets and cook for about 4 minutes or until lightly browned.
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6
Turn the fillets and spread some of the Parsley-Pecan Sauce over the top and cook for 2 minutes.
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7
Cover the pan and cook for about 2 minutes longer or until fish flakes easily when tested with a fork and sauce is melted.
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8
Using a spatula, place catfish on an oven-proof platter.
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9
Add the remaining tablespoon of oil and tablespoon of butter to the skillet and cook the remaining fillets as directed above, coating them with the sauce.
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10
Reheat the catfish on the platter by briefly placing them under the broiler just before serving, if necessary.
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11
For Parsley-Pecan Sauce: Place parsley in a food processor and coarsely chop, turning the machine on and off, and scraping down sides of bowl.
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12
Add olive oil, pecans, garlic, Parmesan and Romano cheeses and butter and process until mixture makes a smooth paste.
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13
Season with salt to taste.
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14
Store sauce, tightly covered, in the refrigerator.
