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PdfSet wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Whisk buttermilk and hot sauce together in shallow dish. Process 1 cup cornmeal in spice grinder to fine powder, 30 to 45 seconds. Whisk salt, pepper, granulated garlic, cayenne, remaining 1 cup cornmeal, and ground cornmeal together in second shallow dish.
Pat catfish dry with paper towels. Working with 1 piece of catfish at a time, dip catfish in buttermilk mixture, letting excess drip off; dredge in cornmeal mixture, shaking off excess; and transfer to large plate.
Add oil to large Dutch oven until it measures about 1 ½ inches deep and heat over medium-high heat to 350 degrees. Working with 4 pieces of catfish at a time, add catfish to oil. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry catfish until golden brown and crispy, about 5 minutes. Transfer catfish to paper towel—lined side of prepared rack and let drain for 1 minute, then move to unlined side of rack. Return oil to 3 50 degrees and repeat with remaining catfish. Serve with lemon wedges.