Fried Catfish Po Boy

• 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

1. To make the seasoned fry cornmeal: mix together all the ingredients (makes enough for about five 5-7 oz. catfish fillets).
2. In a deep frying pan or pot, preheat enough vegetable oil to completely submerge the catfish, to 350u0b0.
3. Dredge the catfish fillet in the seasoned cornmeal; fry fillet in oil for 8 minutes (the catfish will float when done).
4. Remove fillet from oil and place on paper towels or a brown paper bag to drain.
5. Spread the top slice of toasted french bread with mayo.
6. Add a layer of hamburger dill pickle slices and sprinkle with shredded green cabbage.
7. Put the catfish fillet on the bottom slice; sandwich the two halves together; cut on the diagonal and serve right away.
8. Additional or other topping suggestions: cheddar cheese, bacon, celery-seed laced coleslaw, jalapeno tartar sauce, Louisiana hot sauce.

fry cornmeal, yellow cornmeal, flour, kosher salt, lemon pepper, onion powder, garlic, cayenne pepper, sandwich, vegetable oil, catfish fillet, bread, mayonnaise, dill pickle, green cabbage

Taken from www.food.com/recipe/fried-catfish-po-boy-123083 (may not work)