Neely's Memphis-Style Catfish

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1 cup yellow cornmeal

1 tablespoon paprika

1 teaspoon cayenne pepper

3/4 cup buttermilk

1 tablespoon hot sauce

4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry

Salt and freshly ground black pepper

Peanut oil, for frying

Remoulade Sauce, for dipping, recipe follows

Remoulade Sauce:

1 cup mayonnaise

1/4 cup Creole mustard

1 teaspoon cayenne pepper

1/2 lemon, juiced

1 tablespoon Worcestershire sauce

1 teaspoon paprika