Fried Catfish With Dickey Sauce

• 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

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.

catfish fillets, eggs, worcestershire sauce, hot sauce, milk, yellow cornmeal, flour, salt, lemon pepper, peanut oil, tartar sauce, miracle whip, mayonnaise, sweet pickle, green onion, lemon juice

Taken from www.food.com/recipe/fried-catfish-with-dickey-sauce-287422 (may not work)