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1
Line a baking sheet with wax paper.
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2
Put 3/4 cup of the flour in a shallow bowl.
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3
In another shallow bowl, combine the yellow and white cornmeals with 1 teaspoon salt, 1/4 teaspoon pepper and the remaining 1/4 cup flour.
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4
In a third shallow bowl, beat the eggs with the milk.
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5
Dredge the catfish fillets, one at a time, in the flour; shake off any excess.
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6
Dip the fillets in the egg mixture and coat them completely with the cornmeal mixture.
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7
Set the fillets on the baking sheet and refrigerate until the coating is dry, at least 1 hour.
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8
Meanwhile, in a mini food processor, combine the mayonnaise with the chipotles, honey and lemon juice; process until smooth.
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9
Transfer the mayonnaise to a bowl, cover and refrigerate.
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10
Preheat the oven to 250.
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11
Put 1/2 cup of the oil in a large, heavy skillet and heat until shimmering.
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12
Add 3 catfish fillets and fry over moderately high heat until golden and crisp on one side, 5 to 6 minutes.
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13
Carefully turn the fillets, reduce the heat to moderately low and fry until golden, crisp and cooked through, about 6 minutes longer.
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14
Using a slotted spatula, gently transfer the fillets to paper towels to drain; transfer the fried fish to a baking sheet and keep warm in the oven.
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15
Wipe out the skillet with paper towels and add another 1/2 cup of oil.
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16
Fry the remaining fish in 2 batches, changing the oil between batches.
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17
Season the fried catfish with salt.
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18
Spread a generous tablespoon of the mayonnaise on half the toast slices.
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19
Top with the lettuce, fried catfish and sliced tomatoes.
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20
Cover with the remaining slices of toast.
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21
Serve the sandwiches immediately, passing any remaining mayonnaise at the table.
