TESTED & PERFECTED SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
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
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 (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.
by: Barb G.
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