Fried Creole Catfish Sammich

• 1 pound Catfish Fillet
• 1 package Lousiana-brand New Orleans Style Fish Fry With Lemon, 10 Ounce Package
• 1 loaf Good Italian Bread
• Oil For Frying (I Used Peanut Oil)
• 1/2 cups Mayonnaise
• 3 Tablespoons Sweet Pickle Relish
• 1 Tablespoon Cocktail Sauce (or Ketchup With A Little Horseradish)
• 1 teaspoon Lemon Juice
• 1 teaspoon Creole Seasoning
• 1 teaspoon Tabasco Sauce, Or Your Favorite Hot Sauce

1. Combine all of the tartar sauce ingredients in a small bowl, mix well and refrigerate.
2. In a large heavy pan or fryer heat the oil to 350 degrees .
3. Youll obviously need enough oil to completely submerge the fish.
4. Prepare the fish per the fry mix package instructions.
5. Fry the fish until it is golden brown and crispy, about three to five minutes depending on the thickness.
6. Turn on your broiler.
7. From your loaf of bread, cut and split a piece of the bread large enough to just hold the fish.
8. Toast the roll halves under the broiler.
9. Drain the fish on paper towels.
10. Schmear a good amount of tartar sauce on each roll half and add the fish.
11. Enjoy!

fillet, fry, italian bread, peanut oil, mayonnaise, sweet pickle, cocktail sauce, lemon juice, creole seasoning, tabasco sauce

Taken from tastykitchen.com/recipes/main-courses/fried-creole-catfish-sammich/ (may not work)