• 2 lbs catfish fillets

• 1 cup buttermilk

• 1 tbsp hot sauce

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp cayenne pepper (optional)

• Salt, to taste

• Vegetable oil, for frying

• Lemon wedges, for serving

1. Place the catfish fillets in a large bowl and pour over the buttermilk and hot sauce. Cover and refrigerate for 30 minutes to 1 hour.

2. In a shallow bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt.

3. Remove the catfish from the buttermilk, allowing the excess to drip off. Dredge each fillet thoroughly in the seasoned cornmeal mixture, pressing gently so the coating sticks.

4. Heat about ½ inch of vegetable oil in a large skillet to 350°F (175°C).

5. Carefully place the catfish fillets in the hot oil without overcrowding the skillet. Fry for 3–5 minutes per side, until golden brown and crispy and the fish flakes easily with a fork.

6. Transfer the fried catfish to a wire rack or paper towel-lined plate to drain.

7. Serve hot with lemon wedges, coleslaw, hush puppies, or fries.