Cajun Catfish With Spicy Strawberry Sauce Recipes

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE

Spicy Catfish Tenders with Cajun Tartar Sauce image

Categories Fish Appetizer Fry Horseradish Mayonnaise Lemon Cornmeal Winter Capers Gourmet Chicago Illinois Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 19

Ingredients

For fish
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*
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
Accompaniment: lemon wedges
Special equipment: a deep-fat thermometer

Steps:

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.
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).

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE

Spicy Catfish Tenders With Cajun Tartar Sauce image

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.

Provided by Barb G.

Categories Catfish

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

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
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

Steps:

Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
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.
Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F (you can use a fry daddy) Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.
Fry fish; drain fish well in a colander.
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.
Repeat until all fish is fried.
Serve hot with tartar sauce and lemon wedges.

Nutrition Facts : Calories 8852.5, Fat 932.3, SaturatedFat 74.8, Cholesterol 279.3, Sodium 3594.6, Carbohydrate 99.1, Fiber 4.3, Sugar 26.8, Protein 53.7

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