DIRECTIONS
Sprinkle fillets with salt and pepper; place in a shallow dish.
Add hot sauce to fillets, turning to coat.
Cover and chill 2 hours.
Pour oil to depth of 3 inches into a deep large skillet; heat over medium-high heat to 375 degrees.
Place cornmeal mix in a large zip-lock freezer bag; add fillets one at a time.
Seal bag and shake until completely coated.
Fry fish, in batches, 8 minutes or until golden brown.
Drain well with paper towels.
Serve with sauces and lemon slices.
Serves 6.