In a shallow dish, whisk together 1 cup of all-purpose flour, 1 cup of yellow cornmeal, 1 tablespoon of salt, 1 teaspoon of freshly cracked black pepper, and 1 tablespoon of Old Bay seasoning.

Take each catfish fillet and gently dredge it in the flour mixture, pressing down slightly to ensure the coating adheres well.

In a cast iron skillet or a deep fryer, pour in enough vegetable oil to achieve a depth of about 2 inches and heat the oil to 350°F (175°C).

Carefully place the coated fillets into the hot oil in a single layer; fry each side for about 3-4 minutes until golden brown.

Once golden and crispy, remove the catfish fillets from the oil and let them drain on a wire rack or paper towels.