Trim any remaining skin or dark bits from the catfish and pat fillets dry with paper towels. Cut into 1-inch bite-sized chunks. Place catfish pieces in a bowl and pour buttermilk and 1 tablespoon hot sauce over them. Toss to coat, cover, and refrigerate for 20–30 minutes (or up to 1 hour) to tenderize and add flavor.

Make dredge

In a shallow bowl or rimmed plate combine all-purpose flour, cornmeal, panko, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir thoroughly so the dry mix is uniform.

Prepare egg wash

In a second shallow bowl whisk the 2 eggs until smooth. Set next to the dredge.

Coat fish

Working in batches, remove catfish chunks from the buttermilk, letting excess drip off. First dredge pieces in the dry mix, then dip into the egg, then return to the dry mix for a second coating, pressing gently so crumbs adhere. Place coated pieces on a wire rack while heating oil.

Fry

In a heavy-bottomed skillet or Dutch oven add vegetable oil to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or a bubble test around a small piece of bread produces steady bubbling. Fry the catfish bites in batches (do not overcrowd) 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 145°F (63°C). Remove with a slotted spoon to a paper towel-lined tray or wire rack. Sprinkle lightly with remaining 1/2 teaspoon salt while hot.

Finish

Keep cooked batches warm in a low oven (200°F / 95°C) while finishing remaining pieces. Serve immediately with lemon wedges and remoulade on the side and house slaw alongside.

Creamy Remoulade

In a small bowl combine mayonnaise, Creole or Dijon mustard, prepared horseradish, whole grain mustard, chopped capers, lemon juice, 1/2 teaspoon hot sauce, smoked paprika, chopped parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust salt, pepper, or hot sauce to preference. Chill in refrigerator for at least 15 minutes to let flavors meld.

House-made Slaw

In a medium bowl combine shredded green cabbage, shredded red cabbage, shredded carrot, and sliced green onion. In a small bowl whisk together 2 tablespoons mayonnaise, apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning. Let sit 10–15 minutes before serving to soften the cabbage slightly.