Mississippi Catfish Po’ Boy with Creole Mayonnaise

2-8 inch loaves New Orleans po’ boy bread (Chef Houston prefers bread from Leidenheimer’s )

2 ounces butter, melted

4 2-3 ounce Mississippi catfish filets (like Simmons catfish)

Seasoned flour (recipe follows)

Buttermilk wash (recipe follows)

Cornmeal dredge (recipe follows)

Canola oil for frying

Creole mayonnaise (recipe follows)

1 cup shaved iceberg lettuce

16 slices hamburger dill pickles

4 slices of really good tomato (like Salad Days hydroponic tomatoes in Flora, Mississippi)

¼ cup shaved red onion

Salt and pepper

Cornmeal Dredge

2 cups cornstarch

2 cups yellow cornmeal

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon dried thyme

Creole Mayonnaise

1 cup mayonnaise

½ cup Creole mustard

2 tablespoons yellow onion, finely diced

2 tablespoons green bell pepper, finely diced

2 tablespoons celery, finely diced

1 tablespoon lemon juice

½ teaspoon Tabasco

Seasoned Flour

4 cups all-purpose flour

1½ teaspoons garlic powder

1½ teaspoons onion powder

1½ teaspoons black pepper

1 tablespoon kosher salt

Buttermilk Wash

4 large eggs

2 cups buttermilk

2 tablespoons Tabasco

¼ cup dill pickle juice

2 tablespoons Kosher salt

1 tablespoon black pepper