Start by giving the catfish a good soak. Mix the buttermilk and hot sauce in a large bowl, then add your fish fillets. Make sure they’re all submerged – this buttermilk bath helps remove any muddy taste and makes the fish super tender. Let them soak for at least 15 minutes while you prep everything else.

In a large paper bag or shallow dish, mix cornmeal, flour, salt, black pepper, garlic powder, paprika, and cayenne. Give it a really good stir to make sure all those spices are evenly distributed – nobody wants a bland bite!

Pour about 2 inches of oil into a large, heavy skillet (I love using my cast iron for this). Heat it over medium-high heat until it reaches 350°F. If you don’t have a thermometer, drop a pinch of the cornmeal mixture in – it should sizzle and float right away, but not burn.

Take fish fillets out of the buttermilk one at a time, letting the excess drip off. Drop each fillet into your seasoned cornmeal mixture and coat it really well. I like to press the coating on gently with my fingers to help it stick.

Once your oil is hot, carefully lay 2-3 pieces of fish in the skillet – don’t crowd them or they’ll steam instead of fry. You should hear a nice steady sizzle, not a violent pop. Fry for about 3-4 minutes until the bottom is golden brown (you’ll see the edges starting to brown nicely).

Flip them over gently with tongs and fry another 3-4 minutes. You’re looking for a deep golden brown color – not too light or it’ll be soggy, not too dark or it’ll taste bitter. The fish should be flaky and opaque all the way through if you check the thickest part.

Transfer the cooked fish to a wire rack set over a baking sheet – not paper towels! The rack keeps them crispy on all sides while they drain. Give them a little sprinkle of salt while they’re still hot.

Let the oil come back up to temperature before starting the next batch. Keep an eye on the color of your oil – if it starts getting too dark or you see burnt bits, strain them out or start fresh.