How to Make It
Place fish and buttermilk in a large ziplock plastic bag. Seal, removing as much air as possible. Refrigerate 1 hour.
Stir together cornmeal, flour, salt, pepper, paprika, and cayenne in a shallow dish. Pour oil to a depth of 2 inches in a large Dutch oven; heat to 350ºF over medium-high.
Working with 1 piece at a time, remove fish from buttermilk, and dredge in cornmeal mixture.
Working in 2 batches, fry fish until golden brown and cooked through, about 5 minutes, turning as needed. Drain fish on a plate lined with paper towels. Serve with lemon wedges.