• 35minutes
  • 8852calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, C
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 2 tablespoons hot sauce

  3. 1 1/4 lbs catfish fillets , cut diagonally into 1/2 inch-wide strips

  4. 8 cups canola oil , about (for frying)

  5. 1/2 cup flour

  6. 1/2 cup yellow cornmeal (not coarse)

  7. 1 teaspoon salt

  8. 1 tablespoon cajun seasoning

  9. 1 cup mayonnaise

  10. 1/2 cup sweet pickle relish

  11. 2 tablespoons capers , rinsed, drained and chopped

  12. 1 tablespoon fresh lemon juice

  13. 1 tablespoon prepared horseradish

  14. 2 teaspoons hot sauce

  15. 2 teaspoons cajun seasoning

  16. lemon wedge

Instructions Jump to Ingredients ↑

  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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