In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the onions and bell peppers and cook, stirring, until soft, about 3 minutes. Add the green onions and garlic and cook, stirring, for 30 seconds. Add the catfish and season with the Creole Seasoning, cayenne and lemon juice. Cook, stirring, until cooked through, 2 to 3 minutes. Remove from the heat, stir in 1 tablespoon of parsley and let cool.
In a large, deep pot, heat the 4 cups of oil over medium-high heat to 360 degrees F.
In a large bowl, beat the eggs with the milk, baking powder, salt and hot sauce until smooth. Gradually add the flour 1/4 cup at a time, whisking constantly, to make a smooth batter. Fold in the catfish mixture.
In batches without crowding, drop heaping tablespoons of the batter into the hot oil. Fry, turning to brown evenly, until the fritters float to the surface, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with Creole Seasoning to taste.
Place on a platter, sprinkle with chopped parsley and pass with Spicy Lemon Tartar Sauce.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Spicy Lemon Tartar Sauce:
1 large egg
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
2 teaspoons Dijon mustard
1/4 cup minced yellow onions
1/2 cup olive oil
1/2 cup canola or vegetable oil
3/4 teaspoon hot red pepper sauce, or to taste
1 teaspoon salt
Combine the egg, lemon juice, lime juice, mustard and onions in the bowl of a food processor or blender. Process on high speed until smooth. With the machine running, slowly add the oil in a steady stream, and continue to process until an emulsion has formed. Add the pepper sauce, salt and cayenne and pulse for 10 seconds.
Pour into a decorative bowl and chill for 1 hour before serving.