Fried Catfish 

In a large Dutch oven or other large pot, pour oil to a depth of 4 inches, and heat over medium heat until it reads 375º on a candy or deep-fry thermometer.
In a shallow dish, stir together cream and hot sauce. In another shallow dish, stir together cornmeal, masa harina, and Cajun seasoning.
Coat each fish fillet in cream mixture, then dredge in cornmeal mixture. Fry fillets in batches in hot oil until golden brown and cooked through, about 8 minutes.
Transfer to a paper-towel-lined plate to drain. Serve with Creole Tartar Sauce, Jalapeño Relish, and coleslaw, if desired.

Creole Tartar Sauce

In a medium bowl, whisk together mayonnaise, mustard, shallot, green onion, lemon juice, garlic, salt, hot sauce, and pepper. Cover and refrigerate until serving. Can be made up to 2 days ahead. Jalapeño Relish 1.) To the work bowl of a food processor, add jalapeños and salt; process until smooth.
In a small saucepan, bring sugar, vinegar, dry mustard, celery salt, and turmeric to a boil over medium heat. Reduce heat to a simmer; add jalapeño mixture and onion, and cook 10 minutes. Let cool to room temperature before serving. Refrigerate for up to 1 week.