How to make it

  • Method
  • 1 In a bowl, stir together the mayonnaise, relish, capers, mustard, lemon juice, Original TABASCO® Pepper Sauce, salt and pepper to taste and reserve covered in the refrigerator.
  • 2 Have ready in 3 separate shallow dishes, the flour, eggs beaten with the salt and cayenne, and cornmeal.
  • 3 Dredge each half catfish fillet in the flour, shaking off the excess; dip it in the egg mixture, letting the excess drip off; and dredge it in the cornmeal.
  • 4 Transfer the fish as it is coated to a wax paper–lined baking sheet.
  • 5 In a kettle, heat 1" of oil to 375°F.
  • 6 Fry the fish in batches for 2-4 minutes on each side, or until fully cooked and the coating is crisp.
  • 7 Transfer the fish with a slotted spatula to paper towels to drain.
  • 8 On the bottom halves of the rolls layer the lettuce, tomatoes, bacon, fish, sauce, and the top halves of the rolls.

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