Ingredients
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1 large egg
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1 1/4 lbs catfish fillets, cut diagonally into 1/2 inch-wide strips
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8 cups canola oil, about (for frying)
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1/2 cup flour
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1/2 cup yellow cornmeal (not coarse)
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1 teaspoon salt
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1 tablespoon cajun seasoning
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1 cup mayonnaise
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1/2 cup sweet pickle relish
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2 tablespoons capers, rinsed, drained and chopped
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1 tablespoon fresh lemon juice
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1 tablespoon prepared horseradish
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2 teaspoons hot sauce
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2 tablespoons hot sauce
Instructions
- 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.