In a brown paper bag or Ziploc bag, combine the cornmeal, flour, seasoned salt, black pepper, smoked paprika, lemon pepper, and cayenne pepper. Shake well to mix thoroughly.

In a shallow dish, beat the eggs together with the hot sauce to create an egg wash.

Dip each catfish fillet into the egg mixture, coating both sides completely.

Transfer each fillet to the cornmeal mixture, coating thoroughly. Shake off any excess and lay the coated fillets on a parchment-lined baking sheet.

Refrigerate the breaded fillets for 10 to 15 minutes to help the coating set firmly.

Heat about 4 inches of neutral oil in a Dutch oven, deep fryer, or heavy pot to 350°F to 375°F.

Fry the catfish fillets in batches, being careful not to overcrowd the pot. Cook until golden brown, about 2 to 5 minutes per side depending on thickness.

Drain cooked catfish on a wire rack set over a paper towel-lined baking sheet.

Let the fried catfish rest for 5 to 10 minutes before serving. Serve with lemon wedges, tartar sauce, or extra hot sauce if desired.