SAUCE:
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 tbsp. butter or margarine, cut in pieces
1 garlic clove, minced

FILLETS:
1 cup all-purpose flour
6 catfish fillets
1/2 to l tsp. cayenne pepper
1 to 2 tbsp. vegetable oil
1 tsp. salt
1 to 2 tbsp. 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 tablespoon 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.