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Ingredients

• 1/2 cup finely ground yellow cornmeal
• 1/2 cup cake flour
• 2 teaspoons ground cayenne pepper
• 1 teaspoon paprika
• 1 tablespoon kosher salt, plus more for seasoning the fish
• 1 teaspoon freshly ground black pepper, plus more for seasoning the fish
• 6 cups vegetable oil
• 2 pounds catfish fillets, cut into 3- to 4-ounce strips
• Lemon wedges, for serving
• Rémoulade, for serving

Description

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