In a mixing bowl, whisk the milk, mustard and hot pepper sauce together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour.
In a pie pan, combine the flour, cornmeal and 2 teaspoons of Essence.
Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely.
In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Essence.
Assemble the sandwiches by spreading both cut sides of the bread with mayonnaise. Layer the tomato slices and pickle slices on the bottom portion of the bread, then divide the catfish evenly among the sandwiches. Top with the iceberg lettuce. Cut each sandwich in half if desired and serve immediately.
Recipe courtesy of Emeril Lagasse, copyright MSLO, Inc., all rights reserved