Fried Fish

In a shallow dish, whisk cornmeal and flour until combined. In a small bowl, whisk black pepper, garlic powder, paprika, celery salt, onion powder, cayenne, turmeric, and 1 tablespoon plus 1 1/2 teaspoons salt until combined. Add 1 tablespoon plus 1 1/2 teaspoons seasoning mixture to cornmeal mixture and whisk to combine.

Pour milk into a shallow container. Working one at a time, dip fish fillet into milk, then into cornmeal mixture, pressing on both sides to adhere. Transfer to a sheet tray.

In a large cast-iron skillet over medium-high heat, heat oil until a probe or instant-read thermometer registers 385° to 400°. Place a wire rack in another sheet tray, then line rack with paper towels.

Working in batches, fry fish, turning halfway through, until a golden brown crust forms on both sides, about 5 minutes total. Transfer fish to prepared wire rack; immediately season with salt.

Transfer fish to a platter. Serve with lemon wedges and hot sauce alongside.