Cut the 5 Catfish Fillets into 20 smaller fillets.

Each whole fillet will make 4 pie-shaped fillets.

Prepare for stovetop frying with 1/2 inch of vegetable oil in your frying pan.

Heat oil to 350 degrees F.

Take extra safety precautions to maintain the proper oil temperature.

Set-up a dredging station of lightly beaten eggs in one container and fish-fry mixture in another.

Dredge the mini fillets through the egg and then the seasoned fish-fry mix, and into the oil.

Cook in batches small enough to maintain the oil temperature.

Cook until the fish turns a rich medium brown.

Remove to drain on paper towels or a wire drain rack.

Repeat until all the fish is cooked.

Prepare bowls for all the table-side ingredients: avocados, cilantro, mild cheddar cheese, salsa, chopped tomatoes, bell pepper slices, jalapeno peppers.

Provide flour tortillas and lime slices on each plate.