Catfish Fingers with Cajun 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
• 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

1. For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped.
2. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
3. For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined.
4. In a separate bowl, whisk the eggs.
5. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture.
6. Fry the fish until golden brown.
7. Serve the hot catfish with remoulade sauce on the side.

red onions, celery, capers, mayonnaise, sweet relish, seafood seasoning, ground black pepper, celery salt, cornmeal, flour, pecan, seafood seasoning, celery salt, eggs, catfish

Taken from www.foodnetwork.com/recipes/catfish-fingers-with-cajun-remoulade-sauce.html (may not work)