This Spicy Catfish Tenders recipe is a fantastic catfish recipe! Everybody that likes fried fish needs to try this recipe.
The Cajun Tartar sauce is the perfect complement to the catfish although the catfish is really good without the tartar sauce.
The spices of both are just right, none of it really too spicy even for a tender pallet.
I like to serve this with Racheal Rays oven steak fries and My moms cucumber salad.
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If you like fried fish you must try these Spicy Catfish Tenders With Cajun Tartar Sauce.
- 1 large egg
- 2 tablespoons hot sauce
- 1 1/4 pounds 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
- 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 the egg and hot sauce in a wide shallow dish. Stir in the 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 the fish in the 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 the fish is fried.
Serve hot with the Cajun tartar sauce and lemon wedges and with Racheal Rays oven steak fries and My moms cucumber salad..
Enjoy!
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Recipe by Barb Gertz
Photo by gailanng