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Prepare the Fish: Rinse and pat dry your fish fillets. If using catfish or whiting, cut large fillets in half for easier frying. Season: Lightly season both sides of the fish with salt, pepper, garlic powder, and optional hot sauce. Let sit for 10 minutes. Coat the Fish: In a bowl, combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, and cayenne. Dredge the fillets in the dry mix, pressing to coat well. Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350–375°F (175–190°C). The oil should be deep enough to submerge the fish. Fry: Carefully add fish in batches. Fry for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan. Drain & Serve: Remove to a paper towel-lined plate. Serve hot with lemon wedges, tartar sauce, or Louisiana-style hot sauce.
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