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Cajun-Style Spicy Catfish Tenders with Homemade Tartar Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

8852.5
Calories
8391 g
Calories From Fat
932.3 g
Total Fat
74.8 g
Saturated Fat
279.3 mg
Cholesterol
3594.6 mg
Sodium
99.1 g
Carbs
4.3 g
Dietary Fiber
26.8 g
Sugars
53.7 g
Protein
798 g
Serving Size

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Cajun-Style Spicy Catfish Tenders with Homemade Tartar Sauce

Features:
    Cuisine:

    I'm not a huge fish fan, but this was so good! I accidentally used Old Cape Cod seasoning instead of Cajun in the batter, but it was plenty flavorful. The tartar sauce was amazing! I made it with Squash relish that I had canned last year and left out the lemon juice and capers since I didn't have any. We both loved it! Thanks!

    • 55 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Spicy Catfish Tenders With Cajun Tartar Sauce, 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., I’m not a huge fish fan, but this was so good! I accidentally used Old Cape Cod seasoning instead of Cajun in the batter, but it was plenty flavorful. The tartar sauce was amazing! I made it with Squash relish that I had canned last year and left out the lemon juice and capers since I didn’t have any. We both loved it! Thanks!, I’m not a huge fish fan, but this was so good! I accidentally used Old Cape Cod seasoning instead of Cajun in the batter, but it was plenty flavorful. The tartar sauce was amazing! I made it with Squash relish that I had canned last year and left out the lemon juice and capers since I didn’t have any. We both loved it! Thanks!


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    Steps

    1
    Done

    Make Tartar Sauce: Stir Together All Ingredients in a Bowl and Chill, Until Ready to Serve.

    2
    Done

    Prepare Fish: Whisk Together Egg and Hot Sauce in a Wide Shallow Dish.

    3
    Done

    Stir in Fish Strips and Let Stand at Room Temperature at Least 10 and Up to 30 Minutes.

    4
    Done

    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.

    5
    Done

    Fry Fish; Drain Fish Well in a Colander.

    6
    Done

    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
    Done

    Repeat Until All Fish Is Fried.

    8
    Done

    Serve Hot With Tartar Sauce and Lemon Wedges.

    Avatar Of Sean Murphy

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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