For the Catfish Croutons
2 cups peanut oil
1 pound catfish fillets (about 3 fillets), cut into 1-inch chunks
1/3 cup buttermilk
1/2 cup all-purpose flour, sifted
1/4 cup white or yellow fine stone-ground cornmeal
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

For the Caesar Salad
1/3 cup buttermilk
2 tablespoons mayonnaise
2 anchovy fillets, minced
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 teaspoon kosher salt
1 large head romaine lettuce, sliced crosswise into 3/4-inch-wide strips