Preheat canola oil in deep fryer to 365°F.
Combine buttermilk and eggs in a shallow bowl.
Season Catfish with salt and pepper.
Dust Catfish with flour, then dip into egg mixture. Then coat with Panko bread crumbs.
Place breaded Catfish into deep fryer and cook for 5 minutes or until golden brown and cooked through.
Place champagne vinegar, Dijon mustard, clam juice and garlic in a blender and puree until smooth.
Slowly add olive oil into blender while it’s on, until smooth consistency is reached.
Season with salt, pepper and honey to taste. Let Catfish cool slightly before placing with salad.