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.
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.