Fried Catfish Po' Boy

Rinse the catfish fillets and pat dry with paper toweling.

Place the flour in a shallow dish. Whisk together the egg and milk and place in another shallow dish. Combine the cornmeal, cayenne pepper, garlic powder, salt, and black pepper in a third shallow dish.

Dredge the catfish fillets in the flour, shaking off any excess. Then coat them in the egg mixture, letting any excess drip off. Lastly, dredge them in the cornmeal mixture, patting the mixture on so that it adheres.

Heat the oil in a large skillet over medium heat. Add the breaded catfish fillets and cook for 3-4 minutes or until golden brown. Turn the fillets over and cook until browned and cooked through, about 3-4 more minutes.

Remove the fish from the skillet and let drain on paper toweling.

Sliced the French bread rolls lengthwise. Spread the cut sides with tartar sauce or mayonnaise. Add the shredded lettuce and top with a fish fillet and tomatoes, if desired. Serve immediately.