1. Marinate the Catfish:

• In a large bowl, whisk together the buttermilk, eggs, Louisiana hot sauce, onion powder, garlic powder, salt, cayenne pepper, smoked paprika, oregano and Old Bay seasoning.
• Add the catfish fillets to the bowl, making sure they are fully submerged.
• Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

2. Prepare the Breading:

• In another large bowl or shallow dish, combine the cornmeal, flour, cornstarch, onion powder, garlic powder, salt, black pepper and smoked paprika.
• Mix well to evenly distribute the seasonings.

3. Bread the Catfish:

• Remove the catfish from the marinade, letting any excess drip off.
• Dredge each fillet in the cornmeal-flour mixture, pressing lightly to make sure it’s fully coated.
• Place the coated fillets on a tray or wire rack and let them sit for 5–10 minutes to help the breading stick better.

4. Fry the Catfish:

• Heat vegetable oil in a large deep skillet or fryer to 350°F (you’ll need enough oil to submerge the fish halfway).
• Carefully fry the catfish fillets, a few at a time, for 4–5 minutes per side, or until golden brown and crispy.
• Transfer the fried fish to a wire rack or paper towels to drain.
• Reserve ½ cup of the hot oil for the Nashville Hot Sauce.

5. Make the Nashville Hot Sauce:

• In a heatproof bowl, combine the brown sugar, cayenne pepper, smoked paprika, chili powder, onion powder and garlic powder.
• Carefully pour the reserved ½ cup hot oil over the spices. Stir well until fully combined into a smooth, spicy sauce.

6. Finish the Catfish:

• While the catfish is still hot, brush the Nashville Hot Sauce generously over each piece.
• Serve immediately!