In a small bowl, combine garlic powder, salt, black pepper, onion powder, and paprika. Mix until thoroughly combined.

Generously season both sides of your cleaned and dried catfish fillets with about half of the seasoning mixture.

In another bowl, combine the remaining seasoning mixture with cornmeal and all-purpose flour. Whisk together until well blended.

In a separate bowl, whisk eggs to create an egg wash.

Dredge each seasoned catfish fillet first in the egg wash, then in the seasoned flour-cornmeal mixture, coating evenly on all sides. Place the coated fillets on a wire rack.

Add enough canola oil to cover the bottom of your cast iron skillet. Heat oil over medium heat until it reaches frying temperature.

Carefully place catfish fillets into the hot oil and fry for approximately 8 minutes, or until golden brown, turning occasionally to ensure even cooking.

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