Spicy Catfish Tenders With Cajun Tartar Sauce Recipes

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE

Steps:

• For the tartar sauce, combine the mayonnaise, pickle relish, capers, lemon juice, horseradish, hot sauce, and cajun seasoning in a bowl and mix well. Cover the bowl and chill while you prepare the rest of the recipe. Combine the egg and hot sauce in a shallow dish and whisk until blended. Stir in the fish to coat completely and let stand at room temperature for 10-20 minutes. Combine the flour, cornmeal, salt, and cajun seasoning in another shallow dish. Heat 2 inches of oil in a large pan over medium heat until it reaches 350 degrees F (or use a deep fryer). Remove the fish from the egg mixture and let any excess drip off. Dredge the fish in the flour mixture and shake off any excess. Add to the hot oil (in batches if needed) and cook, turning as needed, for 1 1/2 to 2 minutes or until golden brown. Remove the fish with a slotted spoon and place on paper toweling to drain. Serve the fish hot with the tartar sauce and lemon wedges.

CAJUN-FLAVORED TARTAR SAUCE

Steps:

• Combine onion powder, salt, garlic powder, oregano, thyme, pepper, paprika, cayenne, and red pepper flakes in a small bowl to make Cajun seasoning.
• Measure 2 tablespoons of the seasoning into another bowl. Mix in mayonnaise, relish, and lemon juice. Taste and adjust seasoning. Chill tartar sauce for at least 20 minutes before serving.

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE

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.

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE RECIPE

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. Cooks\' note: • Tartar sauce can be made 2 days ahead and chilled, covered. *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE

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).