Cut each fillet lengthwise into 3 strips, each about 1 1/2 inches wide. Thread each strip onto a skewer
. Lay them in a shallow bowl. Combine 1 teaspoon of the Creole seasoning, the salt, cayenne, mustard, and buttermilk in a small mixing bowl and stir to blend. Pour the mixture over the catfish, cover, and refrigerate for 8 hours. Remove the fish from the refrigerator. Heat the oil to 360 degrees F in a large deep cast-iron skillet. In a large mixing bowl, combine the flour and the remaining 2 teaspoons Creole seasoning. Dredge
2 to 3 skewers at a time in the flour, shaking off any excess. Fry
them in batches until golden brown, about 4 minutes on each side. Drain
on paper towels. Serve hot with the remoulade sauce.