Fill a deep fryer or deep skillet half full with oil, about 3 inches. Heat oil for deep frying (350 to 375 degrees). Rinse and dry catfish fillets. Pat dry. Season fillets liberally with salt and pepper. Combine the cornmeal, salt and pepper in a shallow dish or brown paper sack. Dredge fillets in cornmeal or shake in bag enough to allow cornmeal to adhere. Drop fillets in the oil, two at a time, and fry 2 to 3 minutes on each side until golden brown. Transfer to paper towels to drain. Serve immediately with lemon wedges, ketchup, tartar sauce and hush puppies.
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