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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 1 |
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From Ajax Diner, Oxford, Mississippi. Out of this world. Ingredients:
1/2 cup yellow cornmeal |
1/4 cup flour |
3/4 teaspoon kosher salt |
1 1/2 teaspoons lemon pepper |
1 1/2 teaspoons onion powder |
1 1/2 teaspoons garlic powder |
1 1/4 teaspoons cayenne pepper |
vegetable oil (for frying) |
1 catfish fillet (should weight about 5-7 oz.) |
french bread, 7-8 inches long, halved lengthwise, buttered, and lightly toasted |
mayonnaise |
hamburger dill pickles, slices |
shredded green cabbage |
Directions:
1. To make the seasoned fry cornmeal: mix together all the ingredients (makes enough for about five 5-7 oz. catfish fillets).
2. In a deep frying pan or pot, preheat enough vegetable oil to completely submerge the catfish, to 350°.
3. Dredge the catfish fillet in the seasoned cornmeal; fry fillet in oil for 8 minutes (the catfish will float when done).
4. Remove fillet from oil and place on paper towels or a brown paper bag to drain.
5. Spread the top slice of toasted french bread with mayo.
6. Add a layer of hamburger dill pickle slices and sprinkle with shredded green cabbage.
7. Put the catfish fillet on the bottom slice; sandwich the two halves together; cut on the diagonal and serve right away.
8. Additional or other topping suggestions: cheddar cheese, bacon, celery-seed laced coleslaw, jalapeno tartar sauce, Louisiana hot sauce.
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