Combine the app purpose flour, yellow cornmeal and the lemon pepper in a small bow. (This step can be done days ahead and kept in an airtight container).

Whisk the eggs until they are well beaten.

Season the catfish fillets with the kosher salt. One at a time, submerge the fillets in the beaten eggs. Make sure the fish is completely covered.

Press the egg-coated fillets into the flour mixture, making sure they are completely covered. Place the coated fish on a sheet pan and refrigerate them for at least 15 minutes. This will help keep the breading on the fish.

Heat the vegetable oil on a large, heavy-bottomed skillet. The temperature should be maintained at about 360F to 375F.

Fry the fillets without crowding them in the skillet. They should be golden brown – turn once to cook both sides. After about 6 to 8 minutes, check to see if they are flaky inside – this will depend on the thickness of the fillets. Remove the fish to a wire rack or paper towels to drain, then serve hot.