1. Mix cornmeal, Old Bay, parsley and garlic salt in shallow dish. .
2. Dip fish fillets, 1 at a time, in beaten egg. Allow excess egg to drip off. Coat with cornmeal mixture.
3. Heat oil in large skillet on medium heat. Panfry fillets 4 to 5 minutes on each side or until fish flakes easily with fork. Test Kitchen Tip: Substitute cod, pollock, rainbow trout or striped bass for the catfish.