Fried Catfish With Dickey Sauce

This Recipe is a MS favorite! It comes from an old grocery store/restaurant in Oxford, MS.

• Ready In: 38 mins
• Serves: 4
• Yields: 4 fillets

Ingredients

• 4  catfish fillets
• 2  eggs
• 1  dash Worcestershire sauce
• 1  dash  hot sauce
• 2 1⁄2 cups milk
• 1  cup yellow cornmeal
• 1⁄3 cup all-purpose flour
•  salt & freshly ground black pepper (to taste)
• 1  teaspoon lemon pepper
• 2  quarts  peanut oil

• FOR DICKEY SAUCE (TARTAR SAUCE)

• 3⁄4 cup Miracle Whip
• 1⁄2 cup mayonnaise
• 1⁄4 cup  sweet pickle relish
• 1⁄4 cup green onion (finely chpped)
• 3  tablespoons fresh lemon juice

Directions

1. Combine the eggs, Worcestershire, hot sauce, and milk together in a large bowl and beat it until frothy.
2. In a shallow dish large enough to contain the fish, whisk together the cornmeal, flour, salt, pepper, and lemon pepper.
3. With a small knife, score both sides of the catfish four times across, deeply, about 11/2 inches apart.
4. Dip the catfish into the egg wash, then dredge it completely with the cornmeal mixture, evenly coating the fish; set it aside.
5. In a large pot or deep fryer, heat the oil to 325 degrees. Add the fish—one at a time for whole fish (if using fillets, two at a time)—and cook 7–8 minutes, or until golden brown and crisp. Remove and place on paper towels to drain. Serve with scallions and Dickey sauce.
6. DICKEY SAUCE DIRECTIONS:.
7. In a medium bowl, fold together the Miracle Whip, mayonnaise, relish, onion, and lemon juice. Cover and refrigerate it until ready to use.