Fried Catfish with Creole Ravigote Sauce Recipe - Reily Products

Ingredients

• 1 1/3 cup buttermilk, divided
• 3 tablespoons Blue Plate®️ Mayonnaise
• 1 1/2 teaspoons Creole seasoning, divided
• 4 teaspoons Louisiana-style hot sauce, divided
• 1/2 teaspoon salt
• 1 pound small catfish fillets
• Vegetable oil, for frying
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 egg
• Lemon wedges, for serving
• Creole Ravigote Sauce
• 1 cup Blue Plate®️ Mayonnaise
• 2 teaspoons capers, chopped
• 1 teaspoon cornichons, chopped
• 1 1/2 teaspoon Creole mustard
• 1/2 teaspoon prepared horseradish
• 2 teaspoons lemon juice
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh chives, finely chopped
• 1 teaspoon fresh tarragon, chopped
• 1/2 teaspoon hot sauce