Spicy Catfish Tenders With Cajun Tartar Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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 |
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.
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