Cajun Remoulade sauce

• Do Ahead

For the Coleslaw

• 3 cups coleslaw mix (about 8 ounces)
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon celery seed

For the Fried Catfish

• Vegetable oil (enough for 1 to 2 inches in a sturdy skillet)
• 4 (7 oz) catfish fillets, skinned
• Kosher salt and freshly ground black pepper
• 1 cup milk
• 2 large eggs, lightly beaten
• 1 cup cornmeal, fine or medium ground
• 1/2 cup all-purpose flour
• 1/2 teaspoon cayenne pepper

For the Sandwich

• 4 long soft-crust Italian rolls, split
• 1 cup Cajun remoulade
• 1/2 cup sandwich pickles, sliced
• 3 large tomatoes, sliced
• Louisiana hot sauce for serving
• Lemon wedges for serving