Fried Catfish Po Boy

• Canola oil, for frying
• 1/2 cup (1 stick) unsalted butter
• 2 garlic cloves, smashed
• 2 long soft-crusted French bread baguettes
• 6 (6-ounce) catfish fillets
• Sea salt and freshly ground black pepper
• 1 cup milk
• 1 large egg
• 1 cup yellow cor meal
• 1/2 cup all-purpose flour
• Pinch cayenne
• Sliced pickles
• 1 recipe Spicy Slaw, recipe follows
• Hot sauce, for serving
• Lemon wedges, for serving

1. Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
2. Melt the butter in a small saucepan over medium-low heat.
3. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter.
4. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter.
5. Stick the bread in the oven for 5 minutes to warm it through.
6. Season both sides of the catfish fillets with a fair amount of salt and pepper.
7. In a wide bowl, mix the milk and egg together, season with salt and pepper.
8. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork.
9. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely.
10. Gently drop the fish in the hot oil in batches so the pan is not overcrowded.
11. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
12. To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top.
13. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread.
14. Cut into portions and serve immediately with hot sauce and lemon on the side.
15. Spicy Slaw:
16. 1 head green cabbage, shredded
17. 2 carrots, grated
18. 1 red onion, thinly sliced
19. 2 green onions, chopped
20. 1 red chile, sliced
21. 11/2 cups mayonnaise
22. 1/4 cup Creole mustard
23. 1 tablespoon cider vinegar
24. 1 lemon, juiced
25. Pinch sugar
26. 1/2 teaspoon celery seed
27. Several dashes hot sauce
28. Kosher salt and freshly ground black pepper
29. Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
30. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate.
31. Pour the dressing over the cabbage mixture and toss gently to mix.
32. Season the cole slaw with celery seed, hot sauce, salt, and pepper.
33. Chill for 2 hours in refrigerator while frying the catfish.
34. Yield: 8 to 10 cups

canola oil, butter, garlic, long soft, catfish fillets, salt, milk, egg, yellow cor meal, allpurpose, cayenne, pickles, sauce, lemon wedges

Taken from www.foodnetwork.com/recipes/tyler-florence/fried-catfish-po-boy-recipe.html (may not work)