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Combine buttermilk and beer in a large bowl. Add catfish fillets and let marinate for 2 hours (NO LONGER). Combine cornmeal, flour, cornstarch, paprika, salt and pepper in a small bowl. Mix well. Drain catfish fillets and discard marinade. Toss fillets lightly one at a time in breading mixture to coat them. Place breaded fish carefully on a large baking sheet lined with wax paper; be sure they don't touch one another. Refrigerate 30 minutes. Heat oven to 200 degrees Heat 2 inches of oil to 355 degrees. Slowly add fillets two at a time frying them for about 2 1/2 minutes on each side (until golden brown.) Remove each fillet with a slotted spoon and place on paper towels to drain. Transfer to platter and keep warm in oven until all have been fried (Don't over cook!)
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