Toast almonds in a dry skillet until lightly golden, tossing once or twice, about 5 minutes. Set aside.

On a large plate or shallow bowl, combine flour, paprika, 1/4 teaspoon of the salt and pepper.

Dredge the catfish fillets in the seasoned flour.

Shake off excess and set aside.

Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat.

Cook the fish until golden brown on each side, 3 to 4 minutes per side.

Transfer the cooked fish to a plate.

Wipe out the pan and add remaining 2 tablespoons butter and 2 tablespoons oil.

Add almonds and stir to coat. Stir in lemon juice and Worcestershire.

Stir sauce thoroughly, season with remaining 1/4 teaspoon salt and pour over catfish fillets.

Sprinkle with chopped parsley and serve immediately.