Spicy Catfish Tenders with Cajun Tartar Sauce

• 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).

egg, hot sauce, catfish fillets, vegetable oil, allpurpose, yellow cornmeal, salt, cajun seasoning, mayonnaise, sweet pickle relish, capers, lemon juice, horseradish, hot sauce, cajun seasoning, accompaniment, thermometer

Taken from www.epicurious.com/recipes/food/views/spicy-catfish-tenders-with-cajun-tartar-sauce-107732 (may not work)