Fried Catfish Po Boy

• 2 cups red cabbage, shredded
• 1/4 cup mayonnaise
• 1/2 teaspoon coarse salt
• 1/4 teaspoon celery salt
• large pinch of freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 1 egg
• 2 large catfish fillets
• 1/2 cup yellow cornmeal
• 1/4 teaspoon each salt and cayenne pepper
• canola or vegetable oil, for frying
• 1 long French or Italian roll
• 1 ripe tomato, thinly sliced
• 4 leaves red-leaf lettuce, washed and dried
• sliced dill pickles

1. Combine all coleslaw ingredients in a medium bowl, cover and refrigerate.
2. Beat egg in a shallow dish.
3. Preheat oven to 375 degrees.
4. Combine cornmeal, salt and cayenne in a shallow dish, then dip each catfish fillet in egg and coat thoroughly in cornmeal mixture.
5. Heat about 1/2 inch of oil over medium heat in a heavy skillet (cast-iron works best) and fry fillets on each side for 5-7 minutes or until golden brown.
6. Drain on paper towels.
7. Lightly toast the bread directly on the racks in the oven for about 5 minutes.
8. Remove bread from oven, allow to cool slightly, then assemble each sandwich as follows: Catfish, lettuce, tomato, coleslaw, pickles.
9. Slice sandwiches in half and serve with a lemon wedge on the side.

red cabbage, mayonnaise, coarse salt, celery salt, ground black pepper, freshly squeezed lemon juice, egg, catfish fillets, yellow cornmeal, salt, vegetable oil, italian roll, tomato, dill pickles

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