Pecan Catfish Po-Boy

Make the Pecan Sriracha Remoulade:

1. Whisk the lemon juice with the egg yolk until smooth.
2. Add the grain mustard and Sriracha and continue to mix.
3. While whisking, slowly drizzle the pecan oil in a thin stream to the side of the bowl and continue to whisk into egg mixture.
4. Once dressing is thick and emulsified, fold in the remaining ingredients.

Make the Po-Boy:

1. Heat the pecan oil in a 5-quart Dutch oven until oil reaches 375 degrees Fahrenheit on a deep-fry thermometer.
2. Whisk the cake flour and rice flour together in a medium glass bowl and set aside.
3. Once the temperature reaches 365 degrees Fahrenheit, whisk the egg, seltzer water and vodka in a medium glass mixing bowl
4. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds.
5. Set the glass bowl in a larger bowl lined with ice.
6. Working with one piece at a time, dredge a piece of the catfish in the corn starch to coat evenly, shaking to remove any excess.
7. Using tongs, dip the catfish into the batter, drain for 3-4 seconds over the bowl and drop gently into the heated pecan oil.
8. Fry catfish for approximately 2-3 minutes or until puffy and light golden brown in color.
9. Remove the catfish from the hot oil and set on a cooling rack lined with paper towels.
10. Sprinkle kosher salt over the hot fish.
11. Repeat with the remaining fillets.
12. To assemble, split loaves of French bread or baguettes.
13. Spread with Pecan Sriracha Remoulade, top with fish and add lettuce and tomato.