Spicy Catfish Tenders With Cajun Tartar Sauce 2 to 4 Servings
For fish 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 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 Lemon wedges 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 degrees (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. **************Planning your summer road trip? Check out AOL Travel Guides. (http://travel.aol.com/travel-guide/united-states?ncid=aoltrv00030000000016) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
