Spicy Catfish Tenders With Cajun Tartar Sauce - cooking recipe

Ingredients

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 wedge

Preparation

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\u00b0F (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.