For the sauce:
1/4 c. mayonnaise
3 T. sweet pickle relish
1 1/2 T drained bottled capers, chopped fine
1 T. Dijon-style mustard
1 t. fresh lemon juice, or to taste
a pinch of cayenne
1T. bottled cocktail sauce, or to taste
All-purpose flour seasoned with salt and pepper for dredging the fish
2 large eggs
1/2 t salt
cornmeal for dredging the fish
4 1/2-pound catfish fillets, halved crosswise
vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
soft -leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices of lean bacon, cooked
Make the sauce:
In a bowl stir together, the mayonnaise, relish, capers, mustard, lemon juice, cayenne, cocktail sauce, and salt and pepper to taste, chill covered.
Have ready in a separate shallow dishes the flour, eggs beaten with the salt, cayenne, and the cornmeal. Dredge each 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 corneal. Transfer the fish to a wax paper-lined baking sheet. In a kettle heat 1 inch of the oil to 375 degrees, fry the fish in batches for 2 to 4 minutes on each side, or until cooked through and the coating is crisp. Transfer to paper towel to drain.
On the bottom halves of the rolls layer the lettuce, tomatoes, bacon, fish, sauce, and the top halves of the rolls.