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Bone Suckin' Cajun Catfish with Rémoulade

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For Fish:

Bone Suckin' Hot Seasoning & Rub, 2 Tbsp.
Peanut Oil, 4 Tbsp.
Panko (Japanese Breadcrumbs), 3/4 cup
Cornmeal, 1/2 cup
Catfish Fillets, 4 (6-ounce)
Eggs, 2 large beaten
Sea Salt and Pepper, to taste

For Rémoulade:
Bone Suckin' Habanero Sauce, 1 Tbsp.
Dill Pickles, 1/3 cup chopped finely
Mayonnaise, 1/3 cup
Sour Cream, 1/4 cup
Parsley, 2 Tbsp. flat leaf finely chopped
Shallot, 2 Tbsp. finely chopped
Tomato Paste, 1 Tbsp.
Fresh Lemon Juice, 1 Tbsp.


Brush baking pan with 2 Tbsp. of olive oil. Preheat oven to 500˚ F with rack in the middle.

Combine panko, cornmeal, and 1 tsp. salt in a large sealable plastic bag and shake to mix.Season fish with salt and pepper on both sides. Working with one piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.

Transfer fish to the baking pan and bake until undersides are golden, about 6 minutes.Drizzle fish with the remaining 2 Tbsp. of oil, then carefully turn over and cook until golden and just cooked through, about 6 more minutes.

Make Rémoulade while fish cooks: Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side. (If sauce is too spicy, dilute with more mayonnaise or sour cream.)

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