In a large bowl, pour the buttermilk over the catfish fillets, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for better flavor).

Prepare the Coating

In a separate shallow dish, mix together the cornmeal, flour, paprika, cayenne pepper, salt, and black pepper until well combined.

Heat the Oil

In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Coat the Catfish

Remove the catfish fillets from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure the coating adheres well.

Fry the Catfish

Carefully place the coated catfish fillets into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

Tartar Sauce

Mix the Ingredients

In a small bowl, combine the mayonnaise, finely chopped dill pickles, lemon juice, chopped capers, salt, and black pepper. Stir until well mixed.

Chill

Cover the tartar sauce and refrigerate for at least 30 minutes before serving to allow the flavors to meld.