If you are making the catfish for an appetizer or just want to serve it in smaller pieces, cut the fillets into strips or bite sized pieces.
In a small bowl mix the buttermilk and hot sauce.
Lay the catfish in a 9 x 13 baking dish and pour the buttermilk mixture over the fish. Turn the fish over so that all sides are covered with the buttermilk. Refrigerate for about 30 minutes while you make the coating and the tarter sauce.
In a medium bowl combine the cornmeal, flour, Cajun seasoning, paprika, salt, and pepper. Stir to completely combine the ingredients.
Take the fish out of the refrigerator about 10 minutes before starting to cook it.
Heat about ½-inch of oil in a large cast iron skillet over a medium flame to about 350℉.
Dip each piece of the fish from the buttermilk mixture into the dry mixture until coated on all sides.
Carefully place several pieces into the oil. Cook on each side until golden brown about 6 - 8 minutes total. Repeat with remaining fish.
Remove from oil and place on paper towels or brown paper bag to absorb the excess oil.
Serve warm with any of your favorite additions like tartar sauce (yummy recipe below), malt vinegar, hot sauce, and or lemon slices.