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?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 rÈmoulade sauce.
Yield: 6 servings (2 skewers per person)