In a large mixing bowl, whisk together the buttermilk and hot sauce. Submerge the catfish fillets in the mixture and allow them to marinate for 30 minutes.

While the catfish is marinating, heat the peanut oil in a deep fryer or a large Dutch oven to 350°F.

In a shallow dish, combine the cornmeal, flour, lemon pepper, garlic powder, onion powder, paprika, chili powder, cumin, salt, and black pepper.

Remove a catfish fillet from the buttermilk mixture, letting the excess drip off. Coat it completely in the seasoned cornmeal mixture, pressing gently to adhere. Repeat for each fillet.

Let the coated fillets rest for 5 minutes on a baking sheet before frying.

Fry the fillets in batches, adding them to the hot oil and cooking until golden brown and crispy, about 5 to 6 minutes per side.

Transfer the fried catfish to a cooling rack or paper towel-lined tray to drain any excess oil.

In a medium saucepan, bring the water and chicken stock to a boil. Gradually whisk in the grits to prevent clumping.

Lower the heat to a simmer, partially cover the pot, and cook while stirring occasionally until most of the liquid is absorbed, about 10 minutes.

In a separate small saucepan, melt the butter over low heat. Add the minced garlic and cook briefly until fragrant.

Stir the garlic butter into the grits, then add the shredded cheese and salt, mixing until melted and smooth.

Pour in the half-and-half, continuing to cook while stirring until the grits become thick and creamy, about 5 to 10 more minutes.

Remove from heat and let sit for a minute before serving.

Place a generous portion of grits on a plate and top with a crispy fried catfish fillet. Garnish with additional shredded cheese or a sprinkle of fresh herbs if desired.