2 cups milk
1 cup cornmeal
1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 cups canola oil
2 pounds catfish nuggets
lemon wedges, for serving
Combine the eggs and milk and whisk them together, then set aside.
Combine the cornmeal, flour, garlic powder, salt, and pepper, and set aside.
Heat 1 inch of canola oil in a deep pan, warming it to 350 F.
Working in batches, coat the catfish nuggets in the milk and egg mixture, then dredge them in the cornmeal and flour mixture.
Fry the breaded nuggets for 3 minutes per side until golden brown.
Repeat until all catfish nuggets are fried, adding oil to the pan when needed. Serve with lemon wedges.