Place strips in a pie plate or shallow dish. Cover with buttermilk (add more if needed to cover). Soak for 10 minutes. Drain. Do not rinse. Set aside.
Place cornmeal mix, salt, black pepper, paprika, and Old Bay Seasoning in a clear zippered bag OR in a shallow baking dish. Shake until evenly combined. Set aside.
Place shortening in 10 inch cast iron skillet or dutch oven.
Warm over low-medium heat until sizzling hot.
While shortening is warming, place all fish strips in zippered bag. Shake until evenly coated. Remove 3 strips and place in HOT skillet with hot shortening. Fry 3-4 minutes on each side or until fish is solid white inside, golden brown outside.
Remove and drain on paper towels.
Place last 3 strips in hot oil. Repeat as instructed above.
Carefully insert sticks into THICK end of warm fried fish. Push through until end comes out of other side. Place a lemon wedge on end.
Serve immediately with tartar sauce or preferred condiments.