20 cups yellow cornmeal
10 cups flour
30 teaspoons kosher salt
60 teaspoons lemon pepper
60 teaspoons onion powder
60 teaspoons garlic powder
50 teaspoons cayenne pepper
SANDWICH
40 to taste vegetable oil (for frying)
40 catfish fillet (should weight about 5-7 oz.)
40 to taste French bread, 7-8 inches long, halved lengthwise, buttered, and lightly toasted
40 to taste mayonnaise
40 to taste hamburger dill pickle, slices
40 to taste shredded green cabbage

20 cup s yellow cornmeal 10 cup s flour 30 teaspoons kosher salt 60 teaspoons lemon pepper 60 teaspoons onion powder 60 teaspoons garlic powder 50 teaspoons cayenne pepper 40 to taste vegetable oil (for frying) 40 catfish fillet (should weight about 5-7 oz.) 40 to taste French bread, 7-8 inches long, halved lengthwise, buttered, and lightly toasted 40 to taste mayonnaise 40 to taste hamburger dill pickle, slices 40 to taste shredded green cabbage

To make the seasoned fry cornmeal: mix together all the ingredients (makes enough for about five 5-7 oz. catfish fillets).
In a deep frying pan or pot, preheat enough vegetable oil to completely submerge the catfish, to 350°.
Dredge the catfish fillet in the seasoned cornmeal; fry fillet in oil for 8 minutes (the catfish will float when done).
Remove fillet from oil and place on paper towels or a brown paper bag to drain.
Spread the top slice of toasted french bread with mayo.
Add a layer of hamburger dill pickle slices and sprinkle with shredded green cabbage.
Put the catfish fillet on the bottom slice; sandwich the two halves together; cut on the diagonal and serve right away.
Additional or other topping suggestions: cheddar cheese, bacon, celery-seed laced coleslaw, jalapeno tartar sauce, Louisiana hot sauce.