Place the catfish strips in a nonreactive bowl.

In a second bowl, whisk together the buttermilk, Creole mustard, Essence, minced garlic, and red hot sauce.

Pour the buttermilk mixture over the fish and stir to coat thoroughly.

Cover with plastic wrap and refrigerate for 1 hour to marinate.

Prepare the Spicy Tartar Sauce while the fish is marinating.

Combine mayonnaise, cornichons, capers, green onions, parsley, chives, tarragon, Creole or Dijon mustard, lemon juice, salt, pepper, and cayenne pepper in a bowl and stir to blend.

Season the tartar sauce with red hot sauce to taste and refrigerate until ready to use.

Preheat a deep-fryer to 350 degrees F.

Remove the fish from the refrigerator.

Combine all-purpose flour, cornmeal, and salt in a resealable plastic bag.

Shake the bag to blend the ingredients.

Remove the fish strips from the marinade, allowing excess marinade to drip off.

Transfer the fish to the flour-cornmeal mixture and toss to coat.

Transfer the coated fish to a plate and repeat with the remaining fish.

Fry the fish in batches, turning to promote even browning, until golden brown, crispy, and cooked through (3-4 minutes).

Transfer the fried fish to a paper towel-lined plate to drain.

Preheat the vegetable oil in a deep-fryer to 375 degrees F for the hushpuppies.

Combine yellow cornmeal, all-purpose flour, sugar, salt, Essence, baking powder, baking soda, and black pepper in a mixing bowl and whisk to combine.

In a separate bowl, whisk together the eggs, buttermilk, grated onion, green onions, and jalapenos.

Add the wet ingredients to the dry ingredients and stir until a batter comes together, being careful not to overmix.

Drop the batter by 1 1/2 tablespoons into the hot oil and fry, turning occasionally, until golden brown on all sides and cooked through (3-4 minutes).

Remove the hushpuppies using a slotted spoon and let rest on a paper towel-lined plate.

Repeat with the remaining batter.

Serve the pan-fried catfish hot with Spicy Tartar Sauce and Hushpuppies.