Fried Catfish Sandwich with Sweet Pickle Mayonnaise

Name: Fried Catfish Sandwich with Sweet Pickle Mayonnaise
Yield: 6 sandwiches
Ingredients: Vegetable oil, for frying; Six 6-ounce catfish fillets (ask for U.S., farm raised catfish); 2 teaspoons Neely’s Barbecue Seasoning (page 22); Kosher salt; Freshly ground black pepper; 1 cup milk; 1 large egg; 1 tablespoon hot sauce, plus more for serving; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; Pinch cayenne pepper; 6 hoagie rolls; 1 recipe Sweet Pickle Mayonnaise (recipe follows); 2 ripe tomatoes, sliced; Iceberg lettuce, thinly sliced; Lemon wedges, for serving; 3/4 cup mayonnaise; 2 tablespoons sweet pickles, diced small; 1 shallot, minced; 1 tablespoon Creole mustard (see page 93); 1 tablespoon drained capers, coarsely chopped; 1 tablespoon chopped fresh parsley; 2 teaspoons lemon zest; Pinch salt; Pinch freshly ground black pepper; (makes 1 scant cup)

December 9, 2011

Pat: This is our take on a po’ boy, one of the defining sandwiches of the South. We take a hot, crispy cornmeal crusted catfish fillet and slather it with a piquant (easy to make) sweet pickle mayo, then toss some tart pickles, seasoned tomatoes, and shredded lettuce onto a hoagie roll. This is a meal that’s more than a sandwich—it’s a masterpiece!

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