Use a large high-sided skillet or a Dutch oven and bring your oil to around 350 to 375 degrees on medium heat.
Take all your seasonings and mix them together in a bowl. Gather up your catfish fillets, belly, and cheeks and season them on all sides with the mixture. Take your remaining seasoning and mix it together with your cornmeal and flour. I like to do this in a gallon-sized Ziploc bag.
Here, you have two choices. Dredge your catfish in your beaten eggs of just rinse them in cold water. I truly like both methods equally and interchange them frequently.
Next, take a handful of your fish and toss it in the bag with your breading mixture and give it a good shake until all the pieces are evenly coated.
Use a slotted spoon or some tongs and gently lower the fish into your pre-heated oil. Take care not to overcrowd the skillet and cook your fish in small batches.
I simply keep an eye on it until it gets to a nice golden-brown color that I like, usually about 5-7 minutes. Carefully remove the fish with a slotted spoon allow to drain on a layer of paper towels and serve hot! I recommend an accompaniment of Frank’s Red Hot and a side of tartar sauce.