Fried Catfish With Dickey Sauce |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
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This Recipe is a MS favorite! It comes from an old grocery store/restaurant in Oxford, MS. 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 |
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.
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