Ingredients
1
1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips
About 8 cups vegetable oil for frying
1/2
cup all-purpose flour
1/2
cup yellow cornmeal (not coarse)
1/2
cup sweet pickle relish
2
tbsp capers, rinsed, drained, and chopped
1
tbsp prepared horseradish
Accompaniment: lemon wedges
Special equipment: a deep-fat thermometer
Directions
2.
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.
3.
Pour enough oil into a 4- to 5-quart heavy pot to measure 2 inches and heat over moderate heat until thermometer registers 350°F.
4.
Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
6.
Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
8.
Drain fish well in a colander. Dredge one fourth of fish in flour mixture, shaking off excess, then transfer to oil and fry, stirring occasionally with a slotted spoon, until golden and just cooked through, 1 1/2 to 2 minutes. Transfer with slotted spoon to paper towels to drain. Return oil to 350°F. Repeat procedure with remaining fish strips in 3 batches.
9.
Serve fish tenders hot with tartar sauce and lemon wedges.
11.
Tartar sauce can be made 2 days ahead and chilled, covered.
12.
*Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).
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