Marinate catfish fillets in milk while you gather up separate plates of milk, flour, beaten eggs and the last one with breadcrumbs, corn meal or panko.  Dip each filet in the milk, then the flour, then the eggs, then the breadcrumbs, cornmeal or panko.  Dust with salt, pepper and Emeril’s Cajun Seasonings.  Warm a non-stick skillet (cast iron works best) with ¼” deep of olive oil on medium-high heat. Fry until golden brown, about 5 minutes, turning once.  Place on a baking sheet and finish in a 375 degree F oven for 5-10 minutes to cook through, while you prepare your side dishes.

Serve with tartar sauce.