In a large bowl or zip-top plastic freezer bag, combine buttermilk, worcestershire, hot sauce, granulated garlic, granulated onion, and 1 teaspoon each of the salt and black pepper. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
In a shallow dish or pie pan, whisk together cornmeal, cayenne, and remaining salt and black pepper
Heat oil in a skillet over medium heat. Remove catfish from buttermilk mixture and dredge in cornmeal. Set aside for 5 minutes.
Fry catfish in batches, starting with the largest pieces, until golden brown, about 5 to 7 minutes per side. Drain on a paper towel-lined plate. Serve with hot sauce and lemon wedges.