Spicy Catfish Tenders With Cajun Tartar Sauce

• For fish
• 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
• For tartar sauce
• 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

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 350u0b0F (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.

egg, hot sauce, catfish fillets, canola oil, flour, yellow cornmeal, salt, cajun seasoning, tartar sauce, mayonnaise, sweet pickle relish, capers, lemon juice, horseradish, hot sauce, cajun seasoning, lemon wedge

Taken from www.food.com/recipe/spicy-catfish-tenders-with-cajun-tartar-sauce-55265 (may not work)