2 lbs. catfish fillet
Tabasco
Pepper and salt to taset
3 eggs, beaten
1 1/2 c. corn meal
Cooking oil

Rub fish with Tabasco, salt and pepper. Set aside for an hour. Then dredge in corn meal. Fry quickly in deep fry for 3-4 minutes or until golden brown. Serve with cocktail sauce or Remoulade Sauce.

REMOULADE SAUCE:

1/2 c. chopped onion
3/4 c. oil
1/4 c. tarragon vinegar
2 tsp. salt
1/2 c. brown Creole mustard
2 tsp. paprika
3/4 c. cayenne pepper
2 med. cloves garlic, pressed
1/2 c. green onion

Blend onion, vinegar, mustard, paprika, pepper, salt and garlic in blender 50-60 seconds. Add green onions and blend 1/2 second. Chill overnight.