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1
Slice the catfish into strips 3/4 inch wide by 5 to 6 inches long.
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2
Toss in a bowl along with the buttermilk, egg, and 1 1/2 teaspoons of the Creole Seasoning.
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3
Cover and refrigerate for several hours.
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4
Whip up the tartar sauce by stirring together the mayonnaise, pickles, lemon juice, garlic, Worcestershire, onions, salt, dill, lemon pepper, and Tabasco in a bowl.
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5
Cover and refrigerate til ready to use.
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6
Set up your dredging and frying station.
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7
Line a cookie sheet with parchment paper.
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8
Fill a bowl with a mix of cornmeal, 2 tablespoons of Creole Seasoning, and flour.
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9
Pour the oil into a skillet.
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10
Slide the oil-filled skillet onto a front burner and get it heating over medium heat til hot but not smoking.
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11
Next to the stove, line up the cookie sheet, the cornmeal mixture, and the bowl of marinating catfish.
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12
Pluck the catfish from the marinade, drop it in the cornmeal mix, and roll it around in the mixture til coated.
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13
Then move the coated strips to the parchment-lined pan.
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14
Once all the catfish strips are breaded, fry them in the hot oil in batches without crowding the pan.
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15
Cook, flipping once, for a total of 4 to 5 minutes, til nicely browned.
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16
Drain on paper towels.
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17
You might have to cook the fish in 2 or more batches; if you do, keep the fried fish warm in a 140 oven while you finish cooking.
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18
Have a plate ready, and, as soon as all the pieces are fried, serve with lots of tartar sauce.
