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!

　　

Ingredients

6 sandwiches

　　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

　　

Sweet Pickle Mayonnaise

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)

　　

Step 1

Heat 1 inch of oil in a large skillet to 375°F.

　　

Step 2

Preheat the oven to 350°F.

　　

Step 3

Season both sides of the catfish with Neely’s Barbecue Seasoning, salt, and black pepper. In a wide bowl, whisk together the milk, egg, and hot sauce. In a pie dish, stir together the cornmeal, flour, cayenne, and a generous sprinkling of salt and pepper.

　　

Step 4

Dip the catfish in the milk batter, allowing any excess to drip off each fillet, then dredge the fillets in the cornmeal mixture. Transfer the fillets to a baking sheet, and repeat until all the fillets are coated. When you’re ready to fry the fish, gently drop the fillets in the skillet (in batches, to avoid overcrowding). Fry the fish for 3 to 4 minutes, until golden and beginning to curl slightly. Drain the fillets on a paper-towel-lined plate, and sprinkle with a little more salt while they are still hot. Slice each hoagie in half and toast.

　　

Step 5

To assemble the sandwiches, spread both sides of each toasted hoagie with Sweet Pickle Mayonnaise. Add the catfish and the tomato slices, and top with lettuce. Serve immediately with hot sauce and lemon on the side.

　　

Sweet Pickle Mayonnaise

Step 6

Stir all the ingredients together in a small bowl, cover with plastic wrap, and refrigerate until needed.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.