Mix all seasoning ingredients well. Put in dish large enough for dredging the pork patties.
Preheat vegetable oil to 350°F in a deep fryer or deep heavy pot.
Dip each frozen pork patty in egg wash then dredge in seasoning. Dip in egg wash a second time and dredge again.
Drop each coated patty in to preheated oil being careful not to over crowd. Move them around so they don’t stick to each other.
Cook about 5 minutes or so until golden brown and internal temperature has reached a minimum of 145°F
Drain on paper towel.
Toast buns and spread mayonnaise on both halves of the bun. Add lettuce and tomato. Johnston's Quality Bacon and/or cheese are certainly welcomed optionally.