Mix flour, cayenne pepper and salt in a shallow dish or on a piece of wax paper. Dredge each catfish fillet in the flour mixture, shaking off excess. Set aside on a wax paper-lined baking sheet.

 

Heat 1 Tbsp of the oil and 1 Tbsp of the butter in a large skillet over medium heat until the butter is foaming but not brown. Add three of the fillets and cook for about 4 minutes or until lightly browned. Turn the fillets and spread some of the Parsley-Pecan Sauce  over the top and cook for 2 minutes. Cover the pan and cook for about 2 minutes longer or until fish flakes easily when tested with a fork and sauce is melted.

 

Using a spatula, place catfish on an oven-proof platter. Add the remaining Tbsp of oil and Tbsp of butter to the skillet and cook the remaining catfish fillets. Spread remainder of sauce over them while cooking.