1. Slice the catfish fillet and season with salt and pepper.
2. Mix the cornmeal with the flour and chilli powder.
3. Dip the fish in egg-milk, then in the flour mix.
4. Fry in plenty of hot oil until golden and crisp.
5. Serve with lemon wedges and tartare sauce.
Tip: The cornmeal coating gives the classic crisp Southern texture.
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