Vegetable oil, for frying
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. pepper
1/4 to 1/2 tsp. cayenne
4 catfish fillets (1 pound total)
Pour the oil to a 1/2-inch depth in a large skillet and place it over medium-high heat. Line a plate with paper towels and set it aside.
Place the cornmeal in a medium-size bowl and stir in the cayenne pepper until combined.
If the catfish fillets are very large, cut them into smaller pieces. Salt and pepper both sides of the catfish pieces.
Coat the fillets in the the cornmeal mixture.
Reduce the heat to medium. Place the fillets in the skillet and cook, turning once, until browned on both sides, about 5 to 6 minutes. Transfer them to the paper towel-lined plate to drain.
Serve the fillets hot, with the lemon wedges, vinegar and/or tartar sauce.
1/2 cup of mayonnaise
2 Tablespoons chopped onion or shallot
1 chopped dill pickle
1 tbsp of capers
1 tbsp of lemon juice
1 tsp of chives, optional
salt and pepper
Cut the dill pickle and onion into small pieces.
Chop the chives into small pieces.
Stir all of the ingredients together.
Transfer to an airtight container and refrigerate for at least an hour before using. Keeps for about three days in the refrigerator.