Fried catfish topped with grilled spicy andouille sausage slices and peppers.
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Soak the catfish strips in buttermilk mixed with 1 tablespoon of Cajun seasoning for at least 30 minutes to tenderize.
Whisk together the cornmeal, flour, and remaining Cajun seasoning in a shallow dish to create the dredging station.
Heat the peanut oil in a heavy-bottomed Dutch oven to exactly 365°F (185°C).
In a separate cast-iron skillet over high heat, sear the andouille sausage rounds until charred, then add the peppers and onions, sautéing until caramelized.
Dredge the soaked catfish strips in the cornmeal mixture, pressing firmly to ensure an even, thick crust.
Fry the catfish in small batches for 3-4 minutes until golden brown and floating; drain on a wire rack to maintain crispness.
Toast the split French bread loaves lightly and spread a generous layer of remoulade on both sides.
Assemble by layering the fried catfish, topped with the grilled andouille and pepper mixture, then garnish with lettuce and tomato.
