Spicy Catfish Tenders With Cajun Tartar Sauce

Recipe by Barb G.
READY IN: 35mins


  • 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
  • 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


  • 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.