Spicy Catfish Tenders with Cajun Tartar Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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To ensure a perfect blend of spices, chef Jason Girard makes his own Cajun seasoning, sold under the brand name BlueChef. We tested a variety of Cajun spice blends for this recipe and liked the McCormick and Spice Hunter brands for their balance of flavor. Active time: 20 min Start to finish: 30 min 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 |
Directions:
1. 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.
2. 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.
3. Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
4. Make tartar sauce: Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
5. 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.
6. Serve fish tenders hot with tartar sauce and lemon wedges.
7. *Available for order: BlueChef ( ), The Spice Hunter (800-444-3016), and Mc Cormick ( ).
8. Cooks' note: Tartar sauce can be made 2 days ahead and chilled, covered.
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