Place cornmeal in shallow bowl or pie pan. Place taco seasoning mix in resealable food storage plastic bag. Add catfish fillets; shake to coat. Dip catfish in beaten eggs; coat with cornmeal. Place on wire rack or waxed paper while preparing rice.
In large saucepan, combine water, salsa, oregano, salt, cumin, garlic and 2 teaspoons oil; mix well. Stir in rice. Add corn and olives; mix well. Bring to a boil. Cover; remove from heat. Let stand 5 minutes. Add 1/4 cup cilantro; mix well.
Heat 3 tablespoons oil in large skillet over medium-high heat until hot. Add catfish; cook 6 to 10 minutes or until fish flakes easily with fork, turning once.
To serve, spoon rice on one side of each individual serving plate. Arrange catfish next to rice. Garnish with 2 tablespoons chopped cilantro.