In celebration of June 25, National Catfish Day!
Season the catfish filets with Old Bay, then dredge in flour, shaking off excess.
Whisk together the eggs and milk in one large (filet-accommodating) dish. Crush the chips in the bag with your hands until about the size of corn-flakes and spread them in another dish. Dip floured filets in egg wash, then in chips, pressing chips all over the filet.
Heat the oil in a deep pot. When the oil is hot enough that a little pinch of flour or a piece of chip sizzle vigorously when dropped in, it's ready. Ease a filet in, and fry each filet about 6-7 minutes total, turning once in the middle, using a couple of wide spatulas.
Remove from the oil and drain on paper towels. Place one large filet on each bun with a really healthy dollop of slaw. Recipe follows.