Spicy Catfish Tenders With Cajun Tartar Sauce

Ingredients

For fish

• 1 large egg
• 2 tablespoons hot sauce
• 1 1/4 lbs catfish fillets, cut diagonally into 1/2 inch-wide strips
• 8 cups canola oil, about (for frying)
• 1/2 cup flour
• 1/2 cup yellow cornmeal (not coarse)
• 1 teaspoon salt
• 1 tablespoon cajun seasoning

For tartar sauce

• 1 cup mayonnaise
• 1/2 cup sweet pickle relish
• 2 tablespoons capers, rinsed, drained and chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon prepared horseradish
• 2 teaspoons hot sauce
• 2 teaspoons cajun seasoning
• lemon wedge

Directions

1. 1

   Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.

2. 2

   Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.

3. 3

   Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.

4. 4

   Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F (you can use a fry daddy) Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.

5. 5

   Fry fish; drain fish well in a colander.

6. 6

   Dredge one fourth of fish in flour mixture shaking off excess flour, then fry in oil, stirring occasionally with a slotted spoon, until golden brown and just cooked through,1 1/2 to 2 minutes, remove with slotted spoon and drain on paper towels.

7. 7

   Repeat until all fish is fried.

8. 8

   Serve hot with tartar sauce and lemon wedges.