Combine the flour and 1 tablespoon of Essence in a shallow dish. In a second dish, combine the 2 cornmeals with the remaining Essence. In a third dish or bowl, beat the eggs with the milk and salt. Dredge the catfish 1 at a time first in the flour, then the eggwash, then the cornmeal, shaking to remove any excess.
Heat about 1 cup of the oil in a large, deep castiron skillet.
Fry the fish in batches and cook until golden brown on 1 side, 4 to 5 minutes. Turn and cook until golden on the second side and completely cooked through, 4 to 5 minutes. Remove and drain on paper towels. Season lightly with Essence. Add additional oil as needed and cook the remaining fish.
Serve hot with the Fried Pickles.
Yield: 6 servings