Crispy cornmeal-crusted catfish fillets served on French bread with spicy remoulade.
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In a shallow bowl, whisk together the buttermilk and hot sauce; submerge the catfish strips and let soak for 15 minutes.
In a separate large dish, combine the cornmeal, flour, and Cajun seasoning until well blended.
Whisk together the mayonnaise, Creole mustard, and a pinch of Cajun seasoning in a small bowl to create the remoulade sauce.
Heat the vegetable oil in a heavy skillet or deep fryer to 350 degrees Fahrenheit.
Remove catfish from buttermilk, dredge thoroughly in the cornmeal mixture, and shake off any excess coating.
Fry the catfish in batches for 3-5 minutes until golden brown and crispy, then drain on a wire rack.
Split the French bread loaves and lightly toast them under a broiler until the edges are crisp.
Spread a generous layer of remoulade on the bread, then layer with catfish, lettuce, and tomato slices.
