Slice the tomato and cut the French bread in half.
Preheat your griddle on high. Place a cast iron skillet or aluminum foil pan on the griddle and fill it halfway with oil.
Check if the oil is hot enough by splashing a few drops of water into it. If it sizzles, the oil is ready.
Cut the catfish fillets into 1-inch pieces. For thinner fillets, you can fillet them in half.
Use two bowls or a batter container. One bowl for whisked eggs, and the other for the fish fry seasoning blend.
Dip the catfish pieces in the egg mixture, then coat them in the fish fry seasoning.
Carefully drop the catfish into the hot oil. Fry each side for 5-8 minutes until crispy. Avoid flipping the fish more than once to maintain the crust.
On the other side of the griddle, preheat on low. Add butter and sprinkle both Blackstone seasonings. Spread the butter and seasoning mixture on the interior side of the French bread. Toast until crispy to your liking.
Once the fish is cooked, transfer it to a paper towel-lined plate to drain excess oil.
Spread mayonnaise and remoulade sauce on the toasted bread. Layer with lettuce, tomato slices, pickle chips, and the fried catfish. Close the sandwich and press down lightly.
