For Fried Catfish with Spicy Remoulade:
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 cup milk
2 tablespoons prepared mustard
3 tablespoons fresh lemon juice
Several dashes Frank’s hot sauce 1 pound catfish fillets, cut into 1- by 3-inch strips
Vegetable oil
2 cups fish-fry mix*
1 tablespoon cornstarch
1 onion, thinly sliced For Spicy Remoulade:
1/8-cup capers, drained
5 or 6 cornichons
1/2 small onion, peeled
1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons tarragon vinegar
1 tablespoon Dijon mustard
2 tablespoons Creole spices
3 tablespoons chopped parsley

For Fried Catfish with Spicy Remoulade:

1. Place first 7 ingredients in a large, heavy-duty zip-top plastic bag. Add fish; seal and shake gently. Chill 1 hour.


2. Pour oil to depth of 3/4 inch in a large, heavy-duty skillet; heat to 350 degrees.


3. Combine fish-fry mix and cornstarch in a separate large, heavy-duty zip-top plastic bag. Remove fish from milk mixture. Place in bag in batches, and shake to coat.


4. Fry fish, in batches, in hot oil 2 to 3 minutes on each side or until golden. Drain on paper towels. Separate onion slices into rings, and place over fish. Serve immediately with Creole Tartar Sauce.


5. *I used Zatarain’s fish-fry mix

For Spicy Remoulade:

1. Finely chop the capers, cornichons and the onion. Place in a bowl and add the mayonnaise, lemon juice, vinegar, mustard, Creole spices and herbs. Mix well. Cover and chill for one hour.