Cut catfish fillets into 1 - 1 1/2 inch strips
Season fish strips with garlic, salt and pepper and toss until all of the strips are coated.
Whisk eggs and pour half over the seasoned fish strips.
Mix and toss to coat the fish strips with egg, add more as needed.
Line one baking sheet with parchment paper and the other with paper towels
Scatter cornmeal onto a large plate or tray.
One at a time, coat fish strips in cornmeal on all sides.
Once fish strip is coated, place on parchment paper lined baking sheet.
Repeat until all fish strips are coated.
Fill skillet to 2/3 with oil.
Heat oil until hot. Check oil is hot, by flicking a pinch of cornmeal into the oil. If it sizzles, the oil is ready.
Carefully place coated fish strips into hot oil. Do not overcrowd the skillet.
Cook until golden, then carefully remove with wire skimmer and place on paper towel lined baking sheet.
Repeat until all coated fish strips are cooked.
If needed, place in the oven at 425 to heat through for 5-10 mins.
Serve immediately.