Combine flour, salt and pepper in a shallow bowl.
Coat Catfish in mixture, shaking off any excess.
Heat vegetable oil and butter in a large nonstick skillet over medium high heat.
Cook fillets for 3 minutes or until golden, then flip and cook another 3 minutes.
Remove from pan and set aside.
Add mushrooms, stirring frequently for 5 minutes.
Add onion and garlic and continue to cook for 3 more minutes.
Add wine to deglaze the pan, scraping all browned bits from the bottom of the pan.
Add broth and cream and stir to mix.
Add Catfish back into sauce and continue to cook for 10-15 minutes or until sauce has thickened.
Taste seasoning and adjust if necessary.
Garnish with parsley.