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Fried Catfish with Tartar Sauce

DIRECTIONS

Mix paprika, cayenne, salt, and black pepper in a bowl, and pour cornmeal into a shallow pan.
Pour oil into a large cast-iron skillet to a depth of 1/2" and heat over medium heat. Meanwhile, sprinkle catfish filets with paprika seasoning mixture, then dredge each filet in cornmeal, coating well on both sides. Shake off excess cornmeal.
Heat oil to 350°. (If you don't have a thermometer, add a small piece of breaded fish to the hot oil. If it sinks, the oil isn't hot enough; if the fish bubbles and floats, it is.) Add filets, a few at a time (don't crowd the skillet, fish lowers oil temperature), and cook, turning once, until golden, 3 - 5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce.
TARTAR SAUCE: Mix together mayonnaise, sweet pickle, lemon juice, grated onion, and tarragon. Add hot sauce to taste. Cover and refrigerate for at least 2 hours. Tartar sauce may be stored in refrigerator up to 1 week. Makes 1 cup.