1. Pat the pieces of catfish completely dry with paper towels and season them on all sides with the red pepper and salt. Immerse the pieces, three or four at a time, in the beaten eggs, then roll them about in the flour to coat them evenly. As you proceed, arrange the coated pieces of catfish in one layer on wax paper.
2. Preheat the oven to its lowest setting. At the same time, line a large shallow baking dish with a double thickness of paper towels and place it in the middle of the oven.
3. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 or 3 inches and heat the oil until it reaches a temperature of 375° on a deep-frying thermometer.
4. Deep-fry the catfish, seven or eight pieces at a time, turning them about with a slotted spoon for about 3 minutes, or until they are crisp and golden brown. As they brown, transfer the finished pieces to the paper lined dish and keep them warm in the oven while you deep-fry the rest.
5. To serve, arrange the catfish attractively on a large heated platter and insert a toothpick into each piece. Spoon the Creole tartar sauce into a bowl and present it separately.
