Billy Wayne's Southern Fried Catfish

8 (5 to 6-ounce) catfish fillets, skin removed
For seasoning use: Tony Chachere's Original Creole Seasoning
4 cups all-purpose flour
1 cup yellow cornmeal
2 eggs
1/2 cup of milk
Peanut Oil, for frying

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F.
Sprinkle both sides of each catfish fillet with Tony Chachere's Original Creole Seasoning
In a separate bowl, beat eggs; add milk and blend well
In a separate bowl, combine the flour and the cornmeal
Dredge the catfish in the egg mixture and coat with cornmeal mixture
Deep fry for approximately 7 to 8 minutes until done
Drain on paper towels