Wash and dry the catfish fillets.
Dredge in flour, shaking off excess flour. Sprinkle lightly with cayenne.
Heat oil and butter. Fry the fillets over moderate heat, turning once and seasoning with the salt (at least 10 minutes altogether).
Serve over white rice with the nicely browned “butter” poured over.
Nichola’s method inspired by a classic technique
Good with Braised Cucumber.http://macheads2.net/recipes/CatfishBrownedButter.html