I'm a southern, cornmeal only, girl, but I wonder if you are frying whole catfish, or fillets? If you are doing fillets, then cutting them thinner and cooking on a little higher temp should make them crispier. At least that's my theory :-)
What are you frying it in? I've found lard gives a very nice crispy crust without being greasy. Of course you need to fry at the correct temp and not over load the pan which will reduce the temp too much and result it greasy food.
Similar idea. I only use original Crisco for smaller batches, and peanut oil for bigger fish fries. It probably also makes a difference if you are deep frying, or pan frying. Deep frying will be crispier.
Unless you are really bothered by it, try the Crisco, and fairly thin fillets. If you fry them hot and fast, and drain them till they cool off enough to touch, they should not be greasy. Or try a couple in cornmeal only and see if you like them.