Cornmeal Fried Catfish with Rémoulade

Ingredients

• 1 teaspoon pepper black as needed freshly ground plus more
• 0.5 cup cake flour 
• 2 pounds catfish filets cut in half lengthwise
• 2 teaspoons ground pepper 
• 0.5 cup cornmeal yellow finely
• 1 tablespoon kosher salt as needed plus more
• 4 servings lemon wedges for serving
• 1 teaspoon paprika 
• 6 cups vegetable oil 

Equipment

• frying pan
• baking sheet
• paper towels
• whisk
• wire rack
• spatula

Directions

1. Place the cornmeal, flour, cayenne, paprika, and measured salt and pepper in a shallow dish and whisk to evenly combine.
2. Heat the vegetable oil over medium heat in a 12-inch cast-iron skillet to 350°F. Line a baking sheet with several layers of paper towels and fit it with a wire rack; set aside.Use a paper towel to blot the fish pieces dry, season them on all sides with salt and pepper, then dredge them in the cornmeal mixture, being sure to cover all sides. Tap the fish pieces lightly to shake off any excess coating.Fry the fish in 3 to 4 batches, turning once, until they’re deep golden brown and crisp on the outside with a flaky interior, about 6 minutes total.Using a slotted spatula, remove the fish to the prepared baking sheet and immediately season with salt.
3. Serve with lemon wedges and rémoulade.