Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Fill a deep, heavy-bottomed skillet with about 2 1/2 inches oil. Place over medium heat until the oil registers 365°F on a deep-fry thermometer. Meanwhile, combine the cornmeal, red pepper flakes, 1 tablespoon salt, 1 teaspoon pepper, and garlic powder in a shallow bowl or large plate.
Step 2
Season the catfish fillets on both sides with the remaining tablespoon salt and teaspoon pepper. Dredge the fillets in the cornmeal mixture, turning to coat both sides. Working in batches so as not to overcrowd the pan, carefully submerge the fillets in the oil, and fry until the crust is crisp and golden and the fish is cooked through, about 3 minutes. Transfer to a large plate.
Step 3
To serve, spread the bread slices with mayonnaise and relish, as desired. Place the catfish fillets on half the slices, and top each with a few onion slices and one of the remaining slices of bread.
