Fried Catfish Po Boy - cooking recipe

Ingredients

Seasoned Fry Cornmeal
1/2 cup yellow cornmeal
1/4 cup flour
3/4 teaspoon kosher salt
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/4 teaspoons cayenne pepper
Sandwich
vegetable oil (for frying)
1 catfish fillet (should weight about 5-7 oz.)
French bread, 7-8 inches long, halved lengthwise, buttered, and lightly toasted
mayonnaise
hamburger dill pickle, slices
shredded green cabbage

Preparation

To make the seasoned fry cornmeal: mix together all the ingredients (makes enough for about five 5-7 oz. catfish fillets).
In a deep frying pan or pot, preheat enough vegetable oil to completely submerge the catfish, to 350\u00b0.
Dredge the catfish fillet in the seasoned cornmeal; fry fillet in oil for 8 minutes (the catfish will float when done).
Remove fillet from oil and place on paper towels or a brown paper bag to drain.
Spread the top slice of toasted french bread with mayo.
Add a layer of hamburger dill pickle slices and sprinkle with shredded green cabbage.
Put the catfish fillet on the bottom slice; sandwich the two halves together; cut on the diagonal and serve right away.
Additional or other topping suggestions: cheddar cheese, bacon, celery-seed laced coleslaw, jalapeno tartar sauce, Louisiana hot sauce.