Coat fillets with seasoning. Heat oil in large saucepan. Brown fillets well on both sides until dark in the hot oil then lower the heat and cook for a few more minutes until fish is done. Remove from pan to cool.

Place half of cooled catfish in food processor and pulse until smooth. Add sour cream, cream cheese, lemon juice, horse radish, Worcestershire sauce, and hot sauce. Pulse until all ingredients are blended well.

Take the rest of the fillets and break apart by hand into chunks and place in a large bowl. Add the dip mixture from the processor, parsley, and red pepper into the bowl of catfish chunks. Stir together. Move dip to a smaller container, cover, and place in the refrigerator to cool for a couple of hours. Serve with crackers or chips.