Zippy Catfish Po-Boys with Remoulade Sauce

ZIPPY CATFISH PO’BOYS WITH REMOULADE SAUCE
REMOULADE SAUCE:
1 c. Miracle Whip or Mayo
1/3 c. minced celery
1 small shallot, minced
1 T. minced garlic
¼ c. Creole mustard
2 T. Dijon mustard
1/3 c. sweet pickle relish
¼ c. chopped, drained capers
3 T. chopped parsley
Tabasco to taste

1. In a bowl, combine all of the ingredients. Refrigerate until needed.
   PO’BOYS:
   1 c. cornmeal
   1 c. panko bread crumbs
   ½ c. flour, more for dusting
   Salt, red pepper, black pepper, garlic powder to taste
   ½ t. ground cumin
   4 large eggs,
   8 (6-oz.) skinless catfish fillets
   Canola oil, for frying
   Crusty French bread or rolls, split
   Shredded lettuce or slaw
   Thinly sliced tomatoes
2. In a shallow dish, whisk together the cornmeal, panko, ½ c. flour, seasonings and cumin. If you like spicy, add more red/black pepper.
3. In another dish, place the beaten eggs.
4. Season the catfish with salt and pepper.
5. Dust in the flour, dip in the egg and coat in the panko mixture, pressing the crumbs to help them stick. Transfer fillets to a baking sheet.
6. In a skillet, heat ¼” of the oil.
7. Fry the catfish in batches, turning once, until golden and crisp and until fish is cooked through. Drain on paper towels.
8. On the split rolls, spread some of the remoulade sauce, top with fish, lettuce and tomatoes. Place extra sauce on the side for dipping.