1. Begin by patting the catfish fillets dry with a paper towel and then season them lightly with salt and pepper.
2. Pour the buttermilk into a shallow dish and soak the fish fillets in the buttermilk for about 10 minutes.
3. In a separate shallow bowl, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.
4. Remove each fillet from the buttermilk, allowing any excess to drip off, and then dredge the fillets in the cornmeal mixture, ensuring each piece is thoroughly coated.
5. Heat about an inch of vegetable oil in a large cast-iron skillet or deep-fryer to 350°F (175°C).
6. Carefully place the coated fish fillets into the hot oil, frying in batches to avoid overcrowding. Fry until the fillets are golden brown and crispy, about 3-4 minutes per side.
7. Use a slotted spoon or tongs to transfer the fried fish to a plate lined with paper towels to drain excess oil.
8. Serve the fish hot with lemon wedges on the side.
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