Double coat the catfish in the flourmix
(flour -> egg wash -> flour) and deepfry (best)
or panfry (careful to not tear/rip the coating off;
may have to brown and finish in oven).
Heat a saute pan, toss in some (1/2 oz-ish)
ghee or straight butter and heat.
Throw some julienned/chopped ham (cooked..
say 2 oz.) into the saute pan, render for a few seconds,
and toss in a few each of julienned red and
green bell peppers
(or your favorite chile...although I've never tried that..),
and onion. Saute briefly, add cream (2-4 oz.), reduce,
adding a pinch of salt/white pepper,
large pinch of cayenne (could add other chile(s),
but you want the chile finely ground so the cream
will take on the color...or maybe you don't