Cut catfish into 1x4 inch sticks. Combine cornmeal, chili powder, salt,
and oregano; mix well. Beat together milk and egg. Dip catfish sticks
into milk mixture and then into cornmeal mixture. Pour oil to a depth
of 1 inch in a heavy deep pot. Heat to 350° F. Fry sticks in small
batches, until golden brown. Drain on paper towels. Serve immediately
with tartar sauce and lemon wedges.
