Catfish Po'Boys

• 1/2 c. mayonnaise
• 2 T. sweet pickle relish
• 2 T. instant minced onion
• 2 tsp. lemon juice
• 1/4 tsp. ground red pepper
• 1/2 c. fine, dry bread crumbs
• 1 to 2 T. Creole seasoning
• 1 lg. egg
• 3 T. mayonnaise
• 2 (8-oz.) catfish fillets, cut
• in half crosswise
• 4 hoagie rolls, split
• 2 c. shredded lettuce
• 8 tomato slices

1. Combine 1/2 c. mayonnaise, relish, onion, lemon juice and red pepper, stirring well; cover and chill 1 hour. (longer chill time results in better flavor) Combine bread crumbs and Creole seasoning in shallow dish. In separate dish, combine egg and 3 T. mayonnaise, stirring well. Dip fillets in egg mixture; dredge in bread crumb mixture. Place on lightly greased baking sheet. Bake at 425 degrees for 10 minutes or until fish flakes easily when tested with fork. Spread chilled mayonnaise mixture on cut sides of rolls; top with fillets, lettuce and tomatoes. Cover with roll tops. Serve immediately.

mayonnaise, pickle relish, onion, lemon juice, ground red pepper, bread crumbs, seasoning, egg, mayonnaise, catfish fillets, crosswise, hoagie rolls, shredded lettuce, tomato

Taken from www.epicurious.com/recipes/member/views/catfish-poboys-1201651 (may not work)