Combine buttermilk, hot sauce, and salt in a shallow dish and place the catfish pieces in the dish, coating all sides. Cover the dish in plastic wrap and refrigerate for 15 to 30 minutes.

Combine the cornmeal, paprika, salt, garlic powder, onion powder, pepper, celery salt, and cayenne pepper in a large zip-top bag. Take the catfish pieces out of the buttermilk brine, remove excess liquid by dangling the fish over the dish with one hand and running your fingers down the sides of each piece of fish with other hand, and place them four at a time in the zip-top bag. Gently toss the fish in the bag to coat it with the breading.

Place the breaded fish on a baking sheet lined with a wire cooling rack while you heat the oil to allow the breading to set.

Fry the catfish pieces in hot oil for 3 to 4 minutes until crispy and golden brown. Carefully remove the catfish pieces from the oil with a spider strainer or slotted spoon and transfer them to a paper towel-lined plate to drain.

Preheat your oven to 350°F. Slice the tops off the Hawaiian rolls without breaking them apart and place the catfish pieces on the bottom halves.

Drizzle the catfish with buffalo sauce and ranch dressing. Top each slider with a pickle then layer the 6 slices of provolone on top. Replace the top halves of the buns.

In a small bowl, whisk the melted butter, parsley, garlic powder, and salt. Use a pastry brush to coat the slider tops with garlic butter. Bake the sliders for 15 to 20 minutes until golden brown and melty.