2 Cups tightly packed fresh Parsley leaves	1/2 Cup grated Romano Cheese
1/2 Cup Olive Oil	1/2 Cup grated Parmesan Cheese
1/2 Cup chopped Pecans	2 Tbl. Butter or Margarine, cut in pieces
1 Garlic clove, minced

FILLETS:

1 Cup all-purpose Flour	6 Catfish Fillets
1/2 to l Tea. Cayenne Pepper	1 to 2 Tbl. vegetable Oil
1 tea. Salt	1 to 2 Tbl. Butter or Margarine

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 Tbl. each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillet; 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.