You’ll be fine. Needs must.
I’ve done it a number of times.
Catfish is very delicate. So have a good spatula that will work for a filet flip.
My catfish turned out fantastic. I used @romansperson ’s breading recipe, @We_re_wolves_not_werewolves ’ creole sauce suggestion, and @Beckdawrek ’s frying tips. I ended up using a deep stew pot and filled it with 2-3” of peanut oil, so I was able to deep-fry the fish instead of the more perilous pan-fry flip method, which worked great. I ended up with perfect golden brown fried filets. The Creole sauce was good, but the fried catfish was so tasty on its own it didn’t really need any sauce.
For sides I made baked potatoes and roasted Brussels sprouts. A rice side may have been a better choice than a baked potato, but we had rice with dinner last night, and I had a couple potatoes that needed using 
Thanks to all for your tips and suggestions!
And there’s leftovers, so I’ll probably make a catfish po’ boy for lunch tomorrow!
My update: I went to the market and got the Louisiana remoulade and gave it a taste test. It may just do the trick. They don’t carry it at the bougie markets that I usually patronize but it was available at the Smart and Final just on the other side of the highway from me. Easy peasy.