catfish in a pan

Clean the catfish, removing the bones from the back, wash it, and dry it well. Immerse the catfish in milk, letting them soak for a while to flavor, then coat them in the "aglione" made of rosemary, garlic, salt, and pepper. After an hour, remove them, flour them, and fry them in plenty of hot oil. Let them brown well on both sides, then drain them on a kitchen paper towel. Season with salt and pepper and serve them at the table very hot.