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).

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.

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.

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.

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.

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

Serve immediately!