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Heat oil in a fryer or skillet (enough to cover fish and allow it to float) to 360 to 365 degrees.
In a shallow bowl, mix cornmeal with salt, cayenne, and paprika, and set aside.
Rinse fish and shake excess water off.
Lay filets out on a cutting board and season both sides with salt, cayenne, and paprika, rubbing the seasoning into the fish.
With a sharp knife, cut filets into 2-inch strips.
Dredge in cornmeal mixture.
Carefully drop fish into hot oil (do not overcrowd) and cook for 6 to 8 minutes or until fish floats and is golden brown.