Spicy Catfish Tenders with Cajun Tartar Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 main-course or 4 first-course servings
- 1 large egg
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons cajun seasoning
- 1/2 cup sweet pickle relish
- 1 tablespoon prepared horseradish
- 2 teaspoons hot sauce
- 2 tablespoons hot sauce
- accompaniment: lemon wedges
- Carbohydrate 81 g(27%)
- Cholesterol 294 mg(98%)
- Fat 201 g(309%)
- Fiber 4 g(16%)
- Protein 53 g(107%)
- Saturated Fat 24 g(120%)
- Sodium 2211 mg(92%)
- Calories 2333
PreparationPrepare 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 moderate heat until thermometer registers 350°F. Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish. Make tartar sauce: Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve. Fry fish: Drain fish well in a colander. 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. Transfer with slotted spoon to paper towels to drain. Return oil to 350°F. Repeat procedure with remaining fish strips in 3 batches. Serve fish tenders hot with tartar sauce and lemon wedges. *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com). Cooks' note:• Tartar sauce can be made 2 days ahead and chilled, covered.
PreparationPrepare 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 moderate heat until thermometer registers 350°F. Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish. Make tartar sauce: Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve. Fry fish: Drain fish well in a colander. 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. Transfer with slotted spoon to paper towels to drain. Return oil to 350°F. Repeat procedure with remaining fish strips in 3 batches. Serve fish tenders hot with tartar sauce and lemon wedges. *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com). Cooks' note:• Tartar sauce can be made 2 days ahead and chilled, covered.
