In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the onions and bell peppers and cook, stirring, until soft, about 3 minutes. Add the green onions and garlic and cook, stirring, for 30 seconds. Add the catfish and season with the Essence, cayenne, and lemon juice. Cook, stirring, until cooked through, 2 to 3 minutes. Remove from the heat, stir in 1 tablespoon of parsley, and let cool.
In a large deep pot, heat the 4 cups of oil over medium-high heat to 360 degrees F.
In a large bowl, beat the eggs with the milk, baking powder, salt, and hot sauce until smooth. Gradually add the flour 1/4 cup at a time, whisking constantly, to make a smooth batter. Fold in the catfish mixture.
In batches without crowding, drop heaping tablespoons of the batter into the hot oil. Fry, turning to brown evenly, until the beignets float to the surface, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with Essence, to taste.
Place on a platter, sprinkle with chopped parsley, and pass with Spicy Lemon Tartar Sauce.
Yield: about 4 dozen