Crispy Fried Red Fish and Spicy Remoulade

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Spicy Remoulade:

1 1/2 cups mayonnaise

2 tablespoons Creole mustard 

1 tablespoon smoked paprika   

1 tablespoon finely chopped fresh parsley 

1 tablespoon sliced chives 

3 cloves garlic, grated 

1/2 teaspoon cayenne pepper 

2 teaspoons prepared horseradish 

1 teaspoon Worcestershire sauce 

1 tablespoon fresh lemon juice 

1 1/2 teaspoons sweet pickle juice   

1 1/2 teaspoons hot sauce 

Freshly cracked black pepper, to taste

Crispy Red Fish:

2 teaspoons fine sea salt, plus more for serving

1 teaspoon smoked paprika 

1 teaspoon cayenne pepper 

1/2 teaspoon ground white pepper 

1 teaspoon onion powder 

1 teaspoon garlic powder 

1/2 teaspoon dried thyme 

1/2 teaspoon dried oregano 

1/2 cup all-purpose flour 

1 large egg 

1/4 cup whole milk 

4 fillets of red drum, snapper or grouper (6 to 8 ounces each) 

3/4 cup canola oil