This simple and traditional method of Southern frying always produces a flavorful, crunchy crust. The catfish crust is a little spicy and certainly crunchy, while the fish meat is tender and well cooked.
If you bought catfish fillets from the store they should be already de-boned and skinned. If not, de-bone by simply pulling out all the bones with a pair of pliers. It's quick and easy. You can also use the pliers to skin the fish. Just hold one end with a towel or stick a fork in it and, holding the fork, pull the skin off with the pliers. It should come off in one piece.