Fried Catfish With Dickey Sauce - cooking recipe

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

Preparation

Combine the eggs, Worcestershire, hot sauce, and milk together in a large bowl and beat it until frothy.
In a shallow dish large enough to contain the fish, whisk together the cornmeal, flour, salt, pepper, and lemon pepper.
With a small knife, score both sides of the catfish four times across, deeply, about 11/2 inches apart.
Dip the catfish into the egg wash, then dredge it completely with the cornmeal mixture, evenly coating the fish; set it aside.
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.
DICKEY SAUCE DIRECTIONS:.
In a medium bowl, fold together the Miracle Whip, mayonnaise, relish, onion, and lemon juice. Cover and refrigerate it until ready to use.