Spicy Catfish Tenders With Cajun Tartar Sauce

Barb Gertz's Note:

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.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

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.

Reviews

[Gingerbear]

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.

[gailanng]

Ohhhh, the suffering, the waiting, the humiliation of drooling all while standing in front of my fry daddy.

[Paintpuddles]

I made both the catfish and the sauce. They were both delicious. I would have liked it a bit more crispy but it's a great flavorful recipe none the less. Thank you! I'm looking for a copycat recipe for the Sweetwater Catfish they serve at Famous Dave's BBQ. The fish is crisp and a bit spicy.