Catfish Fingers with Cajun Remoulade Sauce

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Remoulade Sauce: 

1/2 cup roughly chopped red onions

1/4 cup roughly chopped celery

3 tablespoons capers

2 cups mayonnaise

1/4 cup sweet relish

2 tablespoons seafood seasoning, such as Old Bay

1 teaspoon ground black pepper

1/2 teaspoon celery salt

Catfish Fingers:

1 cup self-rising cornmeal

1 cup all-purpose flour

1 cup pecan pieces

3 tablespoons seafood seasoning, such as Old Bay

1 teaspoon celery salt

3 eggs

Sixteen 1 1/2-ounce pieces catfish