Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered. Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a kettle heat 1 inch of the oil to 375F. on a deep-fat thermometer, in it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain. On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the top halves of the rolls. Serves 8 Gourmet May 1992 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (4209g)|
|Recipe Makes: 1|
|Calories from Fat: 5017 (58%)|
|Amt Per Serving||% DV|
|Total Fat 557.4g||743 %|
|Saturated Fat 142.9g||714 %|
|Monounsaturated Fat 223.1g|
|Polyunsanturated Fat 138g|
|Cholesterol 3479mg||1070 %|
|Sodium 11634.2mg||401 %|
|Potassium 9156.6mg||241 %|
|Total Carbohydrate 407.5g||120 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 390.2g|
|Protein 492.2g||703 %|
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Calories per serving: 8665
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