Step 1

Prepare your dredging stations. In a shallow bowl, whisk together buttermilk and hot sauce. In another mix together cornmeal, flour, salt, pepper, paprika, cayenne and garlic powder.

Step 2

Preheat about ½ inch oil to 350°F in a cast iron skillet or electric skillet.

Step 3

Season the catfish fillets with salt and pepper. Working in batches (you will probably only be able to fit two fillets in the skillet at a time) dredge catfish first in the buttermilk mixture, followed by the cornmeal mixture.

Step 4

Fry dredged catfish for 2-3 minutes per side, until golden brown.

Step 5

Remove to a wire rack or paper towel lined plate to drain.

Step 6

Serve with tartar sauce or remoulade sauce, along with lemon wedges.