Fried Catfish Po Boys

Fried Catfish Po Boys
Servings: 4

4 Catfish fillets (4 - 6 oz.)
1/2 c All-purpose flour
1 lg Egg
1/4 c Milk
3/4 c Yellow cornmeal
2 ts Cayenne pepper
1 ts Garlic powder
1 ts Salt
1/2 ts Black pepper
6 tb Salad oil
4 ea French bread rolls - 6" long Slightly warmed
1/2 c Mayonnaise
2 c Shredded lettuce
2 md Ripe tomatoes - sliced thin

Rinse catfish and pat dry. Measure flour into a pie plate. Beat egg and milk together in another pie plate. In a third pie plate, combine cornmeal withcayenne, garlic powder, salt and black pepper. Coat half the fillets lightly with flour, then dip into egg mixture. Dredge fillets in seasoned cornmealmixture. Meanwhile, heat 4 tablespoons oil in a 10-inch frying pan (or 6 tablespoons in a 12-inch frying pan) over medium heat. Fry breaded fillets untilcrisp and golden brown on one side, about 3 to 4 minutes, then turn fillets over and cook until fish is opaque in center of thickest part, about 3 minutesmore. Drain fish well on paper towels. Coat and cook remaining fillets. Slice rolls on bread sections in half lengthwise. Spread the cut insides lightlywith mayonnaise. Inside each roll arrange 1 fried fish filet and 1/4 of the lettuce and tomato