# What You'll Need:
→ For the Catfish
01 - 4 catfish fillets, 6 ounces each
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil for frying
→ For the Remoulade Sauce
13 - 1/2 cup mayonnaise
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon prepared horseradish
16 - 2 teaspoons hot sauce
17 - 2 teaspoons sweet pickle relish
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, minced
20 - 2 teaspoons smoked paprika
21 - 1 tablespoon fresh parsley, chopped
22 - Salt and pepper to taste
# How-To Steps:
01 - In a shallow dish, whisk together buttermilk and hot sauce. Add catfish fillets and marinate for at least 15 minutes to tenderize and infuse with flavor.
02 - In another shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir until evenly distributed.
03 - Heat approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F, using a kitchen thermometer to ensure proper temperature.
04 - Remove catfish fillets from the marinade, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure an even coating.
05 - Working in batches, carefully place fillets into the hot oil and fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
06 - In a mixing bowl, combine mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, lemon juice, minced garlic, smoked paprika, and fresh parsley. Season with salt and pepper to taste.
07 - Arrange the fried catfish fillets on serving plates while still warm and serve with remoulade sauce on the side.
