In a bowl, mix together the cornmeal, salt, red pepper, and black pepper.

Place flour in a separate shallow dish.

In another shallow dish, lightly beat the eggs.

Coat each catfish fillet thoroughly in the flour, ensuring all sides are covered.

Dip the floured catfish into the beaten eggs, allowing excess egg to drip off.

Dredge the egg-coated catfish in the cornmeal mixture, pressing gently to adhere.

Heat approximately 1/2 inch of oil in a large skillet over medium-high heat until very hot.

Carefully place the coated catfish fillets into the hot oil, ensuring not to overcrowd the pan.

Fry the catfish for about 6 minutes on one side, until golden brown.

Flip the catfish fillets and fry for another 6 minutes on the other side, until cooked through and golden brown.

Remove the fried catfish from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.

Serve immediately.