Wrap the catfish fillet in plastic and put it in the freezer for about 20 minutes – you don’t want it rock solid, just very firm.

Lay the partially frozen fillet on a work surface and cut it into ½ inch strip, slicing on the diagonal. They should resemble French fries.

Season the fish with the cayenne, covering the entire surface equally. Put the seasoned fish in the refrigerator to thaw out.

Heat the vegetable oil in a heavy-bottomed pot or Dutch oven. It should reach a medium-high temperature of 375F.

Combine the cornflour with the kosher salt and black pepper. Toss the thawed catfish in the seasoned flour and fry them in batches. Pick up each piece with tongs and swirl it a little in the hot oil before releasing it. This will keep it from sinking and sticking to the bottom of the pot.

Fry the catfish pieces until they are golden brown on all sides, about 3 minutes. Drain the cooked fish on a wire rack or paper towels. Serve hot.