Place the corn meal and seasoning in a shallow dish and stir to combine. Pour the buttermilk in a second shallow dish. Dip the catfish fillets first into buttermilk and then dredge in corn meal. Set aside on a rack.
Place enough oil in a large Dutch oven or cast iron skillet to measure 2 inches deep. Heat over medium-high heat until the oil is 350 degrees F.
When the oil is hot, place a few catfish fillets at a time into the oil, and fry until golden brown, turning once, about 2 to 3 minutes per side. Remove the catfish to brown paper to drain, and sprinkle with salt.
To serve, place catfish fillets on warm tortillas, and serve with slaw and lemon wedges.