Citronpeppar-fisknuggets med Peperoncini-dipp

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1. 1
   Whisk 1 cup sour cream, ¼ cup buttermilk, and 2 Tbsp. peperoncini brine in a small bowl until smooth. Stir in 2 Tbsp. finely chopped peperoncini, 1 Tbsp. finely chopped chives, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. freshly ground pepper. Cover dip and chill until ready to use. Do Ahead: Dip can be made 1 day ahead. Keep chilled.
2. 2
   Rinse 2 lb. catfish fillets, preferably US–farmed, cut into 1½" pieces; pat dry. Sprinkle all over with 1 tsp. paprika and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Transfer to a large glass or ceramic bowl and pour in 1 cup buttermilk. Cover bowl and chill 15–30 minutes.
3. 3
   Meanwhile, whisk 1 cup rice flour, ½ cup yellow cornmeal, and 6 Tbsp. lemon-pepper seasoning in a shallow bowl to combine.
4. 4
   Whisk remaining 2 Tbsp. lemon-pepper seasoning and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl to combine. Set lemon-pepper salt aside.
5. 5
   Fit a medium Dutch oven or other heavy pot with thermometer; pour in vegetable oil to come about 1½" up sides (about 8 cups) and heat over medium until thermometer registers 325°. Dredge catfish in rice flour mixture, shaking off excess. Working in 2 batches and returning oil to 325° between batches, fry catfish, turning occasionally, until golden brown and crisp, 5–7 minutes per batch. Transfer fish to a wire rack set inside a rimmed baking sheet and let drain. Immediately sprinkle all over with reserved lemon-pepper salt.
6. 6
   Arrange catfish nuggets and celery sticks on a platter; serve with dip alongside.