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Crispy fried catfish on crusty bread with tangy remoulade. This New Orleans high calorie lunch transports you straight to the French Quarter.
In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, hot sauce, sweet relish, paprika, and garlic powder to make the remoulade. Mix well and chill until serving.
Slice the catfish fillets into uniform pieces, then soak them in buttermilk for at least 20 minutes to tenderize and reduce fishiness.
In a shallow dish, mix together cornmeal, flour, Cajun seasoning, salt, and black pepper. Dredge each buttermilk-soaked fillet thoroughly, pressing the coating onto the fish.
Heat vegetable oil in a deep skillet to 350°F (175°C). Carefully lower 2–3 fillets at a time into the hot oil and fry for 4–5 minutes per side until the coating is deeply golden and the fish flakes easily. Work in batches to avoid crowding.
Drain fried catfish on a wire rack to preserve crispness. Split the French bread, layer lettuce and tomato slices, then add hot catfish fillets. Spoon generous remoulade over the fish and assemble the sandwich. Serve immediately.
