For the fried catfish: First, gather, catch or noodle some fresh catfish. Soak the catfish in buttermilk in the fridge for at least 3 hours.
Toss the cornmeal with the spices (to your taste) until the mixture begins to shift in color and is well seasoned. For a spicier catfish fry, be generous with the cayenne. Toss the fillets individually in the cornmeal mixture until they are well coated.
Fill a deep-fryer or cast-iron Dutch oven with the peanut oil and heat to 350 degrees F. The temperature is very important as it locks the moisture in and crisps the outside perfectly.
Deep-fry the fillets until they are a deep golden color, 6 to 10 minutes. The catfish should come out crispy on the outside and moist and flaky on the inside.
For the coleslaw: Hand chop the scallions, cabbage and jalapeno. Mix together the mayo, vinegar garlic powder and black pepper. Add enough of the mayo mixture to the chopped veggies until they are well coated.
For the special sauce: Mix together the mayo, hot sauce, mustard, onions, lemon juice, cayenne, olive oil, chipotle sauce, ketchup and garlic powder to taste and put into a squeeze bottle.
To assemble: Place several slices of tomatoes on the bread. Spoon the coleslaw liberally on the bread. Next, place a couple of catfish fillets (at least 8 ounces) on top. Squirt the special sauce liberally on top of the sandwich. Serve it with some Southern love and hospitality!
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.