Fried Catfish With Dickey Sauce Recipes

Steps:

• Combine the buttermilk, Worcestershire sauce, hot sauce, granulated garlic, granulated onion and 1 teaspoon each of the salt and black pepper in a large bowl or large resealable plastic freezer bag. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
• Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
• Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
• Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
• Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Serve with additional hot sauce.

Steps:

• 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.