Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
Cover the fillets completely with milk.
Cover and chill for about 1-1/2 hours.
In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
Remove all the milk from the pan and allowing all the milk to drip off the fillets.
Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
Coat lightly with cornmeal mixture.
Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
Heat oil to 350°F.
Fry the fish in batches about 3-4 minutes on each side or until golden.
Drain on wire racks over paper towels.
Serve with tartar sauce and lemon wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	418.36 Kcal (1752 kJ)
Calories from fat	133.67 Kcal
		% Daily Value*
Total Fat	14.85g	23%
Cholesterol	74.11mg	25%
Sodium	1505.97mg	63%
Potassium	636.69mg	14%
Total Carbs	45.46g	15%
Sugars	5.59g	22%
Dietary Fiber	4.06g	16%
Protein	24.75g	50%
Vitamin C	0.1mg	0%
Iron	2.3mg	13%
Calcium	175.3mg	18%

Amount Per 100 g
Calories	168.06 Kcal (704 kJ)
Calories from fat	53.7 Kcal
		% Daily Value*
Total Fat	5.97g	23%
Cholesterol	29.77mg	25%
Sodium	604.97mg	63%
Potassium	255.77mg	14%
Total Carbs	18.26g	15%
Sugars	2.24g	22%
Dietary Fiber	1.63g	16%
Protein	9.94g	50%
Iron	0.9mg	13%
Calcium	70.4mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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