Ingredients:

  • 4 (6 oz) catfish fillets (about 170 g each)
  • 1/4 cup (60 ml) lemon juice
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) dried oregano
  • 1 teaspoon (6 g) garlic powder
  • 1 teaspoon (5 g) smoked paprika
  • Salt and pepper, to taste
  • 1 cup (240 ml) mayonnaise
  • 2 tablespoons (30 ml) Dijon mustard
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 g) Cajun seasoning
  • 1 tablespoon (15 g) chopped fresh parsley
  • 1 cup (125 g) cornmeal
  • 1/2 cup (60 g) all-purpose flour
  • 2 large eggs
  • 1 cup (240 ml) buttermilk
  • Oil for frying

Instructions:

  1. In a large bowl, whisk together lemon juice, olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Add catfish fillets and refrigerate for at least 30 minutes.
  2. In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, parsley, salt, and pepper. Mix well and refrigerate for 30 minutes.
  3. Set out three shallow dishes: one with cornmeal, a second with flour, and a third with beaten eggs and buttermilk. Dip each fillet in flour, then egg mixture, and then coat with cornmeal.
  4. Heat oil in a frying pan over medium-high heat. Fry catfish fillets in batches for 3-4 minutes on each side until golden brown and internal temperature reaches 145°F (63°C). Drain on paper towels.
  5. Place fried catfish on a serving platter and serve with the Cajun remoulade.