After 30 minutes have elapsed, begin heating your oil. If you are using a deep fryer, heat the oil to 360°F. (If you are frying on the stove, see the stovetop instructions in the next section.)
2-4 cups peanut oil for frying
In a shallow bowl, combine cornmeal, all-purpose flour, creole seasoning, salt, smoked paprika, & black pepper.
½ cup yellow cornmeal, ¼ cup all-purpose flour, ½ teaspoon Tony Chachere's Creole Seasoning, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika
Remove the ears of corn from the buttermilk, dripping off any excess buttermilk, then roll the ears of soaked corn in the cornmeal mixture. Roll one ear of corn at a time, then place it on a plate to rest.
Shake off the excess flour and cornmeal, then carefully place a few ears of corn into the hot oil. Shake the basket every few minutes to ensure that the ears of corn do not stick together, then remove after about 5 minutes when the ears of corn are perfectly golden brown.
Move the cooked ears of corn to a rack lined with paper towels to soak up any excess oil.
Serve immediately.