1/3cupshortening or vegetable oilplus additional to add while cooking
Sharp Cheddar Cheesesliced
BBQ Saucewe used Redneck Lipstick
Dill pickle slices
Prepare potatoes and onions according to ingredient listing. We recommend a very thin slice.
Heat shortening over medium to medium-high heat in a cast iron skillet.
In a large bowl, toss potatoes and onions with the cornmeal, flour, and seasonings. Make sure all potatoes and onions are coated evenly.
Working in small batches, fry the potatoes and onions in the skillet until golden brown. Flip to cook evenly. Transfer to a pan layered with newspapers to drain. (Don't use papertowels, it will make them soggy.)
Continue cooking potatoes in batches until all are done.
Toast two slices of white bread. Spread a little mayo on the bottom piece of bread and top with pickles. Pile potatoes high, and top with bbq sauce and cheddar cheese.
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