Spicy Catfish Tenders With Cajun Tartar Sauce Recipe #55265
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.
by Barb Gertz
35 min | 20 min prep
SERVES 2 -4
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
- Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
- Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.
- Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
- 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.
- Fry fish; drain fish well in a colander.
- 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.
- Repeat until all fish is fried.
- Serve hot with tartar sauce and lemon wedges.
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