Neely's Memphis-Style Catfish

Ingredients

• 0.8 cup buttermilk 
• 32 ounces catfish fillets skins and bones removed dry rinsed
• 1 teaspoon cayenne pepper 
• 0.3 cup dijon mustard 
• 1 tablespoon hot sauce 
• 0.5  juice of lemon juiced
• 1 cup mayonnaise 
• 1 tablespoon paprika 
• 1 teaspoon paprika 
• 4 servings vegetable oil; peanut oil preferred for frying
• 4 servings salt and pepper black freshly ground
• 1 tablespoon worcestershire sauce 
• 1 cup cornmeal yellow

Equipment

• bowl
• paper towels

Directions

1. Watch how to make this recipe.
2. Preheat a deep-fryer to 375 degrees F.
3. Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
4. Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
5. Drop carefully in the hot oil. Fry for 4 minutes until crisp.
6. Remove to a paper towel lined sheet tray. Season with salt and pepper.
7. Serve with Remoulade Sauce.
8. Mix all the ingredients in a small bowl.