Season Catfish fillets with salt and pepper.
In a bowl, soak the fillets in buttermilk for 15-30 minutes.
In a shallow bowl, mix cornmeal, flour, paprika and cayenne.
Remove fillets from buttermilk, let excess drip off, then dredge in cornmeal mix. Press to coat well and shake off any excess.
Heat 1-2 inches of oil in a deep skillet to 350°F.
Fry fillets for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
While still hot, brush each fillet generously with Nashville hot sauce.
Spread mayo on both slices of French bread.
Layer with slaw, Catfish and pickle slices.
Serve hot and pair with your favorite sandwich side.