SAUCE
1 c  Mayonnaise
Grated zest of 1 lemon
2 tb Chopped fresh parsley
2 tb Chopped dill pickle
1 tb Spicy Creole mustard
1 tb Drained capers (optional)
1 ts Worcestershire sauce
1/4 ts Hot pepper sauce

-FISH-
1 c All-purpose flour
4 Large eggs
1 c Yellow cornmeal
3 tb OLd Bay Seasoning
1/2 ts Salt
1/2 ts Garlic powder
1/2 c Vegetable oil
2 lb Catfish filets
Lemon wedges, for garnish

Make the remoulade sauce: In a small bowl, stir
together all the ingredients until well mixed. Cover,
and refrigerate for at least one hour or overnight.
Prepare the catfish: Get everything ready before
starting your fish fry: Place the flour on a plate.
Beat the eggs well in a medium bowl. In a large bowl,
whisk the cornmeal, Old Bay Seasoning, salt, and
garlic powder to combine. Heat the oil in a large
skillet over medium heat until very hot but not
smoking. Preheat the oven to 200.
The procedure will go smoothest if you reserve one
hand for dredging the catfish in the flour and dipping
it in the eggs, and the other for coating in the
seasoned cornmeal. In batches, dredge the catfish in
flour, shaking off any excess. Dip the catfish in the
eggs, coating on both sides. Then dredge the dipped
catfish in the seasoned cornmeal, patting the coating
so it will adhere. Slip the coated catfish into the
oil, and cook over medium heat, turning once, until
golden brown on both sides, about 5 minutes total.
Using a slotted spatula, transfer the browned catfish
to a paper towel-lined baking sheet to drain, and keep
warm in the oven while continuing with the remaining
catfish.
Serve the catfish as soon as possible, with the
remoulade sauce on the side. Garnish with the lemon
wedges.