Marinate the catfish: Mix catfish fillets, buttermilk, ranch seasoning, salt, garlic powder, white pepper, paprika, and hot sauce in a large bowl. Cover and refrigerate for at least an hour.

Prepare the flour dredge: Combine cornmeal, flour, salt, minced onion, garlic powder, white pepper, and paprika in a shallow plate. Mix well.

Mix dry ingredients: In a large bowl, combine cornmeal, flour, minced onion, salt, sugar, white pepper, baking powder, and baking soda. Whisk until combined.

Add wet ingredients: Mix in egg, buttermilk, and hot sauce until just combined. Fold in the corn.

Heat the oil: In a large heavy-bottomed pot, heat oil over medium-high heat to 350°F.

Fry the hush puppies: Drop spoonfuls of batter into hot oil. Fry until golden brown, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels.

Fry the catfish: Dredge marinated fillets in the cornmeal mixture, shaking off excess. Fry in hot oil until golden and crispy, about 4-5 minutes. Drain on a wire rack.

Serve warm catfish with hush puppies, coleslaw, collard greens, and mac and cheese. Add tartar sauce and hot sauce if desired.