Place the cut pieces into a nonreactive container or rimmed tray. In a bowl, whisk together the buttermilk, hot sauce, 2 tsp salt, and 1 tsp black pepper. Pour the buttermilk mixture over the fish ensuring all pieces are submerged or well coated.

Cover and refrigerate for at least 1 hour and up to 4 hours. The buttermilk tenderizes the fish and helps the coating adhere.

Coating - Dry Mix

While the fish marinates, prepare the dry mix: in a large bowl combine 8 cups all-purpose flour, 4 cups cornmeal, 1 cup cornstarch, 4 tsp salt, 2 tbs paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp cayenne, 1 tsp black pepper, and 1 tsp dried thyme (if using). Whisk thoroughly to distribute spices evenly.

If using panko for extra crunch, place 2 cups panko in a separate shallow tray to use as a final coat option.

Dredge & Fry

Set up a dredging station: bowl 1 — the dry flour/cornmeal mix; bowl 2 — whisk together 4 eggs and 1 cup milk to make an egg wash; bowl 3 — panko (optional). Remove fish from refrigerator and let excess buttermilk drip off for 1–2 minutes.

Working in batches of 6–8 pieces (do not overcrowd), first lightly toss each fillet in the dry mix so it is coated, then dip into the egg wash, letting excess drip back into the bowl. For a double-coat, return to the dry mix and press gently to adhere. For extra-crispy finish, press into panko after the second dry coat.

Heat oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to allow pieces to float without touching the bottom—about 2–3 inches depth in a large pot. If you don't have a thermometer, test with a small piece of bread: it should brown in ~60 seconds.

Carefully lower 6–8 pieces into the hot oil, spacing so they don't touch. Fry until golden brown and cooked through, about 4–6 minutes depending on thickness. Turn once halfway through for even color. Internal temperature should reach 145°F (63°C).

Use a slotted spoon or spider to remove the fish and transfer to a wire rack set over a sheet pan to drain. Do not stack — keep in a single layer so crust remains crisp. Keep finished batches in a warm oven at 200°F (95°C) if necessary while frying remaining fish.

Repeat dredging and frying until all 30 pieces are cooked. Adjust oil temperature as needed between batches to maintain ~350°F.

Finish & Serve

When all fish is cooked, sprinkle with a little flaky sea salt if desired and garnish with chopped parsley.

Serve immediately with lemon wedges and desired sauces (tartar, remoulade, or cocktail). For a party service, keep finished pieces warm on a rack in a low oven and fry remaining batches just before serving to maintain crispness.

Leftovers: cool to room temperature, then refrigerate in a single layer separated by parchment. Reheat in a 375°F (190°C) oven on a rack for 8–10 minutes to restore crispness.