1.  Heat a couple inches of oil in a cast iron skillet.  Test for heat by dropping in a bead of water - it should sputter and scatter across the surface of the oil.  If you have a deep-fry thermometer, heat the oil until it reads 350 degrees.

2.  Mix the first four ingredients together in a large bowl.  Dredge the catfish fillets in the cornmeal mixture, and then shake gently to remove excess coating.  Make sure the fillets are completely covered, as it will form a crust once it cooks.

3.  Fry the fillets two at a time in the skillet, turning once (carefully, with a spatula) - about 8 minutes.  Remove from oil and drain on a wire rack above a drain pan or newspapers.  Repeat with the second two fillets.

4.  Serve hot with lemon wedges and tartar sauce, or with a spicy mixture of ketchup and horseradish on the side.

I like these with spicy black eyed pea and rice hash and steamed lemon-garlic collard greens.  Corn muffins make a great side - try them with cream cheese and jalapeno jelly.