Cut into 1 inch (across) strips. Add to catfish strips, mayonnaise, mustard, horseradish, Tabasco and Tony Chachere's. Mix well. Let sit overnight or for several hours. Heat enough oil to cover fillet strips well. When well heated, drop strips that have been breaded with flour and cornmeal mixed together and let fry until cooked and golden brown.
Remove from oil and let sit on paper towels to absorb excess oil.
Cajun Country -- New Iberia, Louisiana