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Rinse fillets and pat dry.
Season both sides with salt and pepper.
Dredge each fillet in flour to coat lightly, shaking off excess.
Generously coat the bottom of a large skillet with oil and heat over moderately high heat.
Sauté fillets, turning once, until golden brown and crisp, 3-4 minutes each side.
Remove fish from pan.
Pour off oil and wipe skillet clean.
Melt butter over low heat.
Add pecans and cook, stirring, until butter has browned.
Stir in parsley, lemon zest and juice.
Spoon sauce over catfish.
Serve immediately with lemon wedges.