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Nutrition Facts
Serving Size 1 (1769g) Recipe makes 2 servings
Calories 8899
Calories from Fat 8433		(94%)
Amount Per Serving		%DV
	Total Fat 937.1g	1441%
	Saturated Fat 73.7g	368%
	Monounsaturated Fat 535.8g
	Polyunsaturated Fat 284.8g
	Trans Fat 0.0g
Cholesterol 269mg		89%
Sodium 3466mg		144%
Potassium 1085mg		31%
Total Carbohydrate 99.3g		33%
	Dietary Fiber 4.3g	17%
	Sugars 18.8g
Protein 54.6g		109%
detailed view... how is this calculated?

Spicy Catfish Tenders With Cajun Tartar Sauce

Recipe #55265 | 35 min | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Mar 1, 2003

This recipe is for people who like catfish and spicy foods. I haven't made as we don't care for this much hot spices. Though we do really like catfish. The tartar sauce can be made 2 days a head and chilled. recipe comes from another site.

SERVES 2 -4 (change servings and units)

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
Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
2
Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.
3
Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
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
Fry fish; drain fish well in a colander.
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
Repeat until all fish is fried.
8
Serve hot with tartar sauce and lemon wedges.

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Featured Reviews for This Recipe

From: Chef #714794

On Jun 23, 2009

Quoting Guy Fieri, "this is money!!!" Used catfish fillets soaked in milk for an hour and patted dry. I tweaked things a little, 1 TBS hot sauce per egg, and omitted the salt in favor of 1 tsp of granulated garlic. The tartar sauce I followed to the letter. It was the perfect compliment to the catfish although the catfish was really good without the tartar sauce. The spices of both were just right, none of it really spicy even for a tender pallet. The catfish along with corn on the cob, cole slaw, corn bread with 1/2 of a medium pablano pepper and 2 TBS finely chopped onion that made it taste like hush puppies without having 2 deep fried items in the meal, and old fashioned strawberry shortcake for dessert. Yeah, baby!!

0 people found this review helpful

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From: twissis

On Feb 24, 2009

Made for the Best of 2008 cookbook game, we do not get catfish in Iceland & I used haddock for this recipe w/my supply of Tony Chachere's Famous Creole Seasoning by Miss Annie for the Cajun seasoning + Tobasco for the hot sauce in both the fish & the tartar sauce. Made as written & served w/oven-baked potato wedges & cucumber salad, both were such a treat to eat! The # of servings will depend largely on what is served w/it. 5 oz servings (4) were sml & 10 oz servings (2) too lrg, so 3 adult servings seems right to me. The nutritional data is skewed by the 8 cups of oil (1 cup for ea 2.5 oz of fish to fry) & should be reduced IMO. I know I did not use near that amt. That said, we so enjoyed this fish & esp the tartar sauce like most reviewers. Thx for sharing this great recipe w/us.

1 person found this review helpful

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From: Gingerbear

On Mar 24, 2003

This was absolutely delicious! We could not quit eating it. I doubled the recipe and we ate until it was all gone. I will be making this one again. It is a keeper. I am really sorry that I am late on this review. I think that I am about 2 weeks late but I am so happy that I made it. I do have to say that the next time I will cut the salt a little. It wasn't too salty but it made us really thirsty afterwards. This is excellent. Thank you for posting it.

5 people found this review helpful

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From: Leslie in Texas

On May 17, 2006

This is an awesome dish and the tartar sauce is to die for! I only used 1 T. of hot sauce for the catfish,but followed the recipe exactly for the rest. The catfish was crispy and well-flavored on it's own, but the tartar sauce definitely pushed it over the top! This is the way I'm making tartar sauce from now on ! Thanks for posting this, Barb!

3 people found this review helpful

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