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Combine cornmeal, flour, paprika, salt and both peppers in a shallow bowl or pan.
Coat fillets with mixture on both sides, shaking off excess.
Fill a heavy skillet or large frying pan with about an inch of oil.
Heat to 350°F (or when a small piece of the fish bubbles and rises to the top).
Add catfish two at time and fry until golden, 5 to 6 minutes, turning once.
Remove and drain on paper towels.
Serve with tartar sauce and a dash of hot sauce, if desired.