Neely's Memphis-Style Catfish

INGREDIENTS

• Remoulade Sauce, for dipping, recipe follows
• 1 cup mayonnaise
• Peanut oil, for frying
• 1 cup yellow cornmeal
• 4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
• 1 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 1 teaspoon paprika
• 3/4 cup buttermilk
• 1/2 lemon, juiced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1/4 cup Creole mustard
• 1 tablespoon paprika