Crispy Southern Buttermilk Fried Fish

Pat the fish fillets completely dry with paper towels. Season all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

In a shallow dish or bowl, whisk together the buttermilk and hot sauce. Place the seasoned fish fillets in the buttermilk mixture, ensuring they are fully submerged. Let them soak for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.

While the fish soaks, prepare the coating. In another shallow dish or pie plate, whisk together the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne (if using), the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until well combined.

Pour the oil into a large, heavy-bottomed pot or Dutch oven until it's about 1 1/2 inches deep. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry or candy thermometer. This is crucial for a crisp, not greasy, crust.

Working with one piece at a time, remove a fish fillet from the buttermilk, letting the excess drip off. Dredge it thoroughly in the cornmeal-flour mixture, pressing gently to ensure a good, even coat on all sides. Place the breaded fillet on a wire rack set over a baking sheet. Repeat with all fillets.

Carefully lower 2-3 fillets into the hot oil using tongs or a spider strainer, making sure not to overcrowd the pot. Fry for 4-6 minutes, turning once halfway through, until the coating is deeply golden brown and crisp, and the fish is cooked through and flakes easily with a fork.

Transfer the cooked fried fish to a clean wire rack set over a paper towel-lined baking sheet to drain. This keeps the bottom from getting soggy. Let the oil return to 350°F before frying the next batch. Serve immediately with lemon wedges and your favorite sides.