Start by adding the filets to a flat container; cover with buttermilk; allow the filets to soak for 45 minutes to an hour.
Add about 4 to 5-inches oil in a heavy-bottomed pot; heat over medium-high heat until the temperature of the oil reaches 350°F; use a deep-frying thermometer to monitor the temperature of the oil.
While the oil is heating, create a dredging station by adding hot sauce to a shallow bowl; in another shallow bowl, add cornmeal, all-purpose flour, Old Bay seasoning, paprika, salt and pepper; whisk to combine.
Remove the filets from the milk mixture and shake off excess buttermilk.
Dip the filets into the hot sauce mixture; then into the seasoned cornmeal mixture; shake off excess cornmeal.
Place filets on a plate until the oil has reached the desired temperature.
Once the oil has reached the correct temperature, gently drop the catfish filets into the hot oil.
Be careful not to cause oil splatter.
Fry each filet for about 3 to 4 minutes or until the filets are golden brown.
Remove the filets with a slotted spoon; lay them on a wire rack or paper towels.
Serve the filets as is or season with additional salt and pepper.
