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