Step 1

Combine the wet ingredients in a large bowl - whisk the eggs, buttermilk, and hot sauce together.

Step 2

Now, soak the catfish fillets in the egg mixture. Make sure the fillets are fully coated. Let that sit while you mix up the dry ingredients.

Step 3

In a large bowl combine the dry ingredients - flour, cornmeal, salt, paprika, pepper, and lemon pepper. (And cayenne if you are using it.)

Step 4

Mix well to ensure an even distribution of seasoning.

Step 5

Now, dredge the soaked fillets in the cornmeal mixture and make sure they are fully coated. Shake off any excess breading.

Step 6

Place the fillets on a plate and cover. Let them sit in the refrigerator for 10 - 15 minutes while you heat your oil - this will help the breading stick to the fish.

Step 7

Heat a deep fryer to 350°F.

Step 8

When oil is hot, drop filets in and cook for 7 - 10 minutes - until the fillets are golden brown and the internal temperature is 340°F. (For thinner fillets, it can take less time so watch them - we cut them thick.)

Step 9

Rest the cooked fillets on a wire cooling rack - not a towel - this will allow for the crispiest fish.

Step 10

In a large pot or dutch oven, heat 3 to 4 inches of oil over medium heat. The oil should be hot enough when you can splash water on it and it sputters back at you. If you can smell the oil, it is likely too hot. (If the oil is too cold, the breading will absorb the oil and the fish will be soggy. EW! Too hot and the outside will cook before the inside.)

Step 11

Fry the fillets in small batches so that you don't crowd the oil - if you put too much fish in the oil at one time, it will lower the temperature and the fish won't cook.

Step 12

Cook for 7 - 10 minutes - until the fillets are golden brown and the internal temperature is 340°F. (For thinner fillets, it can take less time so watch them - we cut them thick.)

Step 13

Rest the cooked fillets on a wire cooling rack - not a towel - this will allow for the crispiest fish.

Step 14

Serve and enjoy!