Ingredients Weight Measure
Mayonnaise 3/4 cup
Sweet pickle relish 3 Tbsp.
Capers, bottled, drained, finely chopped 1-1/2 Tbsp.
Dijon mustard 1 Tbsp.
Lemon juice, fresh 1 Tbsp.
TABASCO® brand Original Red Sauce 1 tsp.
All-purpose flour, seasoned with salt and pepper for dredging fish
Eggs, large 2 ea.
Salt 1/2 tsp.
Cayenne pepper, ground 1/4 tsp.
Cornmeal for dredging fish
Catfish, fillets, halved crosswise 1/2 lb. 4 ea.
Vegetable oil, for deep-frying fish
Soft sandwich rolls, split 8 ea.
Soft-leafed lettuce 8 ea.
Tomatoes, sliced thin 2 ea.
Bacon, lean, cooked 16 slices


  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.

Yield: 8 servings