Spicy Catfish Tenders With Cajun Tartar Sauce
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.
Steps
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 350f 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.
Ingredients
egg, hot sauce, catfish fillets, canola oil, flour, yellow cornmeal, salt, cajun seasoning, mayonnaise, sweet pickle relish, capers, fresh lemon juice, prepared horseradish, lemon wedge