Catfish eggs are high in protein, fat and cholesterol. The orange roe of this bottom-feeding fish retains a somewhat slimy and lumpy texture regardless of the preparation method. The cooked eggs -- which are vaguely reminiscent of tapioca pudding prepared with bits of fish -- are an acquired taste. Catfish eggs have a strong flavor that is never mistaken for Russian caviar. The latter is salted, cured and sold for a high price. Catfish roe are often disposed of when the fish is cleaned. Those that escape the garbage disposal are usually fried.
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Pour cornmeal, salt and pepper in a plastic bag. Shake these ingredients until they are mixed. Break two eggs into a mixing bowl, and beat them with a whisk.
Place bacon strips in a skillet. Fry the bacon, then remove it from the skillet and set it aside. Leave the bacon grease in the skillet.
Wash the catfish eggs under cold water. Dip the catfish eggs in the beaten eggs, and then place them in the plastic bag. Repeat the process. This creates a thick, crispy coating when the eggs are fried.
Raise the flame on the stove's burner. Lay the catfish eggs in the hot bacon grease. Fry the eggs until they are golden brown on all sides.
Remove the catfish eggs from the skillet, and place them on paper towels to drain. Arrange the eggs on a plate and cover them with the bacon strips. Serve with a lemon garnish and tartar sauce.