Soak catfish fillets in buttermilk for 15–20 minutes.
Make the Cornmeal Coating:
In a shallow dish, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and black pepper. Dredge each fillet in the mixture, shaking off excess.
Fry the Catfish:
Heat oil in a large skillet or deep fryer to 350°F (175°C). Fry fillets for 3–4 minutes per side until golden and crispy. Drain on paper towels.
Prepare the Hush Puppies Batter:
In a bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in buttermilk, egg, chopped onion, and melted butter until just combined.
Fry the Hush Puppies:
Drop spoonfuls of batter into hot oil and fry for 2–3 minutes per side until golden brown. Drain on paper towels.
Serve:
Serve catfish and hush puppies hot with tartar sauce, lemon wedges, or a drizzle of hot honey for a modern twist.
