Natural sugars in paprika and cornmeal caramelize to a deep golden brown, creating a paper-thin crust that seals in the juices. We used catfish fillets, but any mild-flavored fish will be just as tasty. Amp up the flavor by replacing the salt and pepper with a spicy seasoning blend such as Creole or Caribbean jerk. Don't overcrowd the pan. If your skillet isn't large enough to hold all four fillets, just cook the fish in two batches.