Fried Catfish with Remoulade Sauce

We have a great fishmonger here in our neighborhood and we are able to get great catfish.  I know.  People say, oh, what a southern thing.  Well, it might be so but if the catfish is fresh enough, raised in the right environment, it is sweet and delicious. If you can't find a great fishmonger, then brine the fish to add flavor.  But if you trust the quality of the fish, skip that step.




Fried Catfish
3 tablespoons plus 3/4 teaspoons kosher salt, divided
3 tablespoons hot pepper sauce
6 5–7-ounce U.S.-farmed catfish fillets
1 1/2 cups white cornmeal
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cups (about) vegetable oil

For rémoulade sauce

• 1/3 cup finely chopped dill pickles
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped shallot
• 2 tablespoons tomato paste
• 1 tablespoon Tabasco sauce
• 1 tablespoon fresh lemon juice

Special equipment: A deep-fry thermometer

Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F. 
Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10–12 minutes per batch. Transfer fish to paper towels to drain.

Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.