Put the catfish in a shallow bowl. Add the lemon juice, parsley, garlic, and 1 tablespoon plus 1 teaspoon of the rub. Toss to coat the catfish evenly. Cover and refrigerate for 1 hour.
Combine the cornmeal, flour, and the remaining rub in another bowl. Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.
Heat the oil in a nonstick skillet and fry for about 3 to 4 minutes on each side, or until golden brown.
Yield: 4 servings