Spicy Catfish Tenders With Cajun Tartar Sauce

READY IN: 35mins
Recipe by Barb G.

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.

Top Review by Gingerbear

This was absolutely delicious! We could not quit eating it. I doubled the recipe and we ate until it was all gone. I will be making this one again. It is a keeper. I am really sorry that I am late on this review. I think that I am about 2 weeks late but I am so happy that I made it. I do have to say that the next time I will cut the salt a little. It wasn't too salty but it made us really thirsty afterwards. This is excellent. Thank you for posting it.

Ingredients Nutrition

  • For fish

  • 1 large egg
  • 2 tablespoons hot sauce
  • 1 14 lbs catfish fillets, cut diagonally into 1/2 inch-wide strips
  • 8 cups canola oil, about (for frying)
  • 12 cup flour
  • 12 cup yellow cornmeal (not coarse)
  • 1 teaspoon salt
  • 1 tablespoon cajun seasoning
  • For tartar sauce

  • 1 cup mayonnaise
  • 12 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 350°F (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.

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