Add the buttermilk and hot sauce into a large bowl and mix them up until fully combined. The hot sauce is optional but highly recommended (it will not make the fried fish too spicy).

Place the cleaned catfish directly into the buttermilk mixture and make sure that each piece is fully coated and submerged. Place this in the refrigerator for at least 10 minutes while you work on the breading.

In a separate bowl or large Ziploc bag, add the cornmeal, baking powder (optional), and all of the seasonings: seasoned salt, old bay seasoning, garlic powder, onion powder, black pepper, and paprika.

Mix the seasonings into the cornmeal very well until it is all fully combined.

Take the bowl of the buttermilk and catfish out of the refrigerator. Add the vegetable oil to a cast iron skillet over medium high heat, or heat the oil in a deep fryer until the temperature reaches 350 degrees.

Remove one piece of fish from the buttermilk at a time and let most of the excess liquid drain by dangling it over the bowl for a few seconds.

Place the fish directly into the cornmeal mixture. Press the cornmeal into the fish to ensure it is completely coated. take it out and place it on a cooling rack.

Continue this process until all of the fish filets have been breaded in the cornmeal. Allow them to set on the cooling rack for at least five minutes before adding to the oil.

Gently place the catfish in the preheated oil, one filet at a time. Do not overcrowd the pan, allow at least 1/2 inch of space between each piece of fish.

Fry the fish for ten minutes and then carefully flip it over and fry it on the other side for an additional 7-8 minutes. The catfish should be golden brown and crispy.

Remove the fish from the oil and place it on a clean cooling rack to allow the excess grease to drain off.

Let the oil come back up to temperature (350°), then follow the same steps above to fry any additional catfish.

Serve right away with your favorite sides!