Spicy Catfish Tenders with Cajun Tartar Sauce

Name: Spicy Catfish Tenders with Cajun Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 2 tablespoons hot sauce; 1 1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips; About 8 cups vegetable oil for frying; 1/2 cup all-purpose 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; Accompaniment: lemon wedges; Special equipment: a deep-fat thermometer

Servings: persons

1 large egg
2 tablespoons hot sauce
1 1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips
About 8 cups vegetable oil for frying
1/2 cup all-purpose 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
Accompaniment: lemon wedges
Special equipment: a deep-fat thermometer

1
Whisk together egg and hot sauce in a wide shallow dish.
2
Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
3
Pour enough oil into a 4- to 5-quart heavy pot to measure 2 inches and heat over moderate heat until thermometer registers 350F.
4
Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
5
Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
6
Drain fish well in a colander.
7
Dredge one fourth of fish in flour mixture, shaking off excess, then transfer to oil and fry, stirring occasionally with a slotted spoon, until golden and just cooked through, 1 1/2 to 2 minutes.
8
Transfer with slotted spoon to paper towels to drain.
9
Return oil to 350F.
10
Repeat procedure with remaining fish strips in 3 batches.
11
Serve fish tenders hot with tartar sauce and lemon wedges.
12
*Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large egg, 2 tablespoons hot sauce, 1 1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips, About 8 cups vegetable oil for frying, and more.

Yes, Spicy Catfish Tenders with Cajun Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!