Cajun Remoulade sauce

• 1 cup mayonnaise
• 2 tablespoons Creole mustard
• 1 tablespoon hot sauce
• 2 teaspoons sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon capers, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

For the Coleslaw

• 3 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon celery seed

For the Fried Catfish

• Vegetable oil for frying
• 4 7 oz catfish fillets, skinned
• Salt and pepper to taste
• 1 cup milk
• 2 large eggs, lightly beaten
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon cayenne pepper

For the Sandwich

• 4 long soft-crust Italian rolls, split
• 1 cup Cajun remoulade
• 1/2 cup sandwich pickles, sliced
• 3 large tomatoes, sliced
• Louisiana hot sauce for serving
• Lemon wedges for serving