Place flour in a shallow dish or on a piece of wax paper; season with salt and pepper. Lightly coat catfish fillets with seasoned flour. Set aside on a wax paper-lined baking sheet. Dust fillets with chili powder.
Place a large skillet over medium heat. Pour in clarified butter or canola oil. Add garlic and sauté until lightly browned. Place catfish fillets in pan, and cook over medium-high heat 2 to 3 minutes or until browned. Turn fillets over, and cook 1 minute more. Add wine, chili peppers, tomato, and a pinch of salt and pepper. Cover, and cook until fish flakes easily when tested with a fork.
Place fillets on serving plates. Add butter and green onion to sauce in skillet. Stir until blended, and pour over catfish.