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1
Cut each fillet lengthwise into 3 strips, each about 1 1/2 inches wide.
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2
Thread each strip onto a skewer.
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3
Lay them in a shallow bowl.
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4
Combine 1 teaspoon of the Creole seasoning, the salt, cayenne, mustard, and buttermilk in a small mixing bowl and stir to blend.
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5
Pour the mixture over the catfish, cover, and refrigerate for 8 hours.
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6
Remove the fish from the refrigerator.
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7
Heat the oil to 360 degrees F in a large deep cast-iron skillet.
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8
In a large mixing bowl, combine the flour and the remaining 2 teaspoons Creole seasoning.
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9
Dredge 2 to 3 skewers at a time in the flour, shaking off any excess.
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10
Fry them in batches until golden brown, about 4 minutes on each side.
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11
Drain on paper towels.
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12
Serve hot with the remoulade sauce.
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13
Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt, and cayenne in a food processor or blender and process until smooth about 30 seconds.
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14
With the motor running, slowly pour in the vegetable oil through the feed tube.
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15
The mixture will thicken.
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16
Transfer to a container, cover, and refrigerate for 1 hour before using.
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17
Best if used within 24 hours.
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18
Combine all ingredients thoroughly.
