Fried Catfish - Pat dry four catfish fillets with paper towels and salt and pepper both sides. In a bowl large enough to accommodate the fillets, make a wet dipping mixture using one large egg beaten, 1/4 cup milk and one teaspoon yellow mustard. In another bowl pour in 1-1/2 cup of all-purpose flour. Season flour with salt and pepper and 1/4 teaspoon cayenne. Heat vegetable oil in large frying pan (oil should come halfway up side of frying pan) to 350 degrees. Dip fillet in wet mixture and dust with dry mixture until golden brown.
Tarter Sauce - In a medium bowl, combine 3/4 cup mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon cayenne and a pinch sugar and mix well. Fold in 2 tablespoons grated onions, 1 tablespoon chopped fresh dill (or 1/2 teaspoon dry dill) and 1 tablespoon pickle relish. Serve chilled.
Fritters - In a medium bowl mash two cans of drained black-eyed peas with a fork. Once the peas are mashed add in 1/2 cup cooked, chopped bacon, 1/3 cup chopped roasted red peppers, salt and pepper and 1 tablespoon all-purpose flour, to bind patties. Form pea mixture in to patties. In a frying pan over medium heat 3 tablespoons vegetable oil and 1 tablespoon butter. Before placing patties in skillet, lightly dust with flour seasoned with salt and a pinch of cayenne pepper. Brown on both sides until crispy