1/2 Photos of 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.
My Private Note
Units: US | Metric
- 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
- 1Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
- 2Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.
- 3Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
- 4Pour 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.
- 5Fry fish; drain fish well in a colander.
- 6Dredge 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.
- 7Repeat until all fish is fried.
- 8Serve hot with tartar sauce and lemon wedges.
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Nutritional Facts for Spicy Catfish Tenders With Cajun Tartar Sauce
Serving Size: 1 (798 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 8852.4
- Calories from Fat 8391
- Total Fat 932.3 g
- Saturated Fat 74.7 g
- Cholesterol 279.2 mg
- Sodium 3594.6 mg
- Total Carbohydrate 99.1 g
- Dietary Fiber 4.3 g
- Sugars 26.7 g
- Protein 53.6 g
The following items or measurements are not included: