Season the fish: Pat catfish fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder.
Prepare the coating: In a shallow dish, combine cornmeal, flour, paprika, cayenne pepper, and a pinch of salt and pepper.
Coat the fillets: Dredge the seasoned fillets in the cornmeal mixture until evenly coated on both sides. Shake off any excess.
Heat the oil: In a deep skillet or fryer, heat oil to 350°F (175°C).
Fry the catfish: Carefully place the fillets in the hot oil and fry for 4–5 minutes per side, or until golden brown and crispy.
Drain and serve: Remove the fillets and drain on paper towels. Serve hot with lemon wedges.
