Catfish Muffuletta

• FOR THE FISH:
• 2 cups cornmeal
• 1 tsp. each salt, pepper, garlic powder
• 1 Lb. catfish (or other white fish such as cod, halibut or flounder)
• 1 cup buttermilk
• oil of choice for frying
• OLIVE RELISH:
• 1 cup small green pimento stuffed olives
• 1 cup Kalamata olives
• 2/3 cup shredded carrot
• 2/3 cup minced celery with leaves
• 2 large or 4 small Pepperoncini chopped
• 2 tsp. EACH dried oregano, ground black pepper and parsley
• 1 tbs. (or two large cloves)minced garlic
• 2 tbs. olive oil
• 1 tbs. white wine vinegar
• 1 tbs. brine from green olives
• Combine all ingredients and refrigerate.

1. Olive relish can be made a day ahead of time.
2. Combine cornmeal and spices. Dip filets in buttermilk and drudge through cornmeal mixture. Or put in bag and shake till coated. Heat up oil fry filets till golden brown.
3. Serve on a french roll with olive relish and mayonnaise

fish, cornmeal, salt, catfish, buttermilk, choice, olives, olives, shredded carrot, celery, oregano, garlic, olive oil, white wine vinegar, brine from, combine

Taken from www.epicurious.com/recipes/member/views/catfish-muffuletta-51114181 (may not work)