Season your all-purpose flour with seasonings of your choice. I used thyme, dill weed and "Somethin' for Everything" from B. T. Leigh's. 

 

Pat dry your catfish filets with a paper towel. Lightly coat them in the flour mixture. Set aside. 

 

Whisk the two eggs in a shallow bowl until fluffy. 

 

In another shallow bowl, add your panko breadcrumbs.

 

Line your baking sheet with foil and place a baking rack inside it to lift the filets off the pan. 

 

Working one at a time, dredge your catfish filets in the egg and then press them into the breadcrumbs to coat them well on both sides. 

 

Place on the metal rack in a single layer. Season with salt and pepper to taste. 

 

Bake in a preheated 425 degree oven for 10 minutes. Remove from the oven and carefully turn the filets over. Bake an additional 10-12 minutes until the fish is crispy and flakes apart. Serve with rice, veggies or a salad. Whatever you serve it with, it will be a hit. Enjoy!