CAJUN CATFISH TENDERS
WITH SPICY TARTAR SAUCE

Makes 4 servings

Catfish are bottom dwellers, so if wild, they pick up a distinctive earthy flavor. Today most catfish are farm-raised, which means they are bred in clear water and fed grain pellets. This results in a sweeter and cleaner fish flavor. When frying, make sure not to crowd the pot or the fingers will be soggy and greasy.

These fingers get a kick from Cajun seasoning. This is a motley blend of pepper, garlic powder, onion powder, allspice, nutmeg, cayenne, and salt— depending on the chef. Make certain if you buy a prepared version that salt is not the first ingredient.

FOR THE TARTAR SAUCE:

1 cup mayonnaise

¼ cup sweet pickle relish

3 tablespoons capers, rinsed, drained, and chopped

Grated zest of half a lemon

1 tablespoon fresh lemon juice

2 teaspoons prepared horseradish

1 tablespoon hot sauce

2 teaspoons Cajun seasoning

FOR THE CATFISH:

1 large egg

2 tablespoons milk

1 tablespoon hot sauce

1¼ pounds catfish fillets, cut diagonally into

½ inch-wide strips

2 quarts peanut oil, plus more if needed

½ cup all-purpose flour

½ cup fine yellow cornmeal

3 teaspoons Cajun seasoning

Coarse salt and freshly ground black pepper

Lemon wedges (optional)

• For the tartar sauce, combine in a small bowl the mayonnaise, relish, capers, lemon zest, lemon juice, horseradish, hot sauce, and Cajun seasoning.

• For the catfish, whisk together the egg, milk, and hot sauce in a large shallow dish.

• Add the fish strips and marinate at room temperature for 15 minutes. Pour enough peanut oil into a 4-quart, heavy-bottom pot to measure 2 inches. Heat the oil over medium-high heat until a thermometer registers 350°F.

DROPPIN’ KNOWLEDGE

The smoke point is the temperature at which fat begins to break down, burn, and smoke. The higher the smoke point, the better suited it is for high heat and frying. The more refined an oil is, the higher the smoke point.

• Extra-virgin olive oil—250°F

• Butter—350°F

• Refined canola oil— 400°F

• Olive oil—410°F

• Refined peanut oil— 450°F

Executive Producer Mike Thomas droppin’ a little
knowledge on Marvin in Birmingham, Alabama.

• Combine the flour, cornmeal, Cajun seasoning, and salt and pepper to taste in a second shallow dish. Remove about one-quarter of the fish, allowing the excess egg to drip off. Dredge the fish in the flour mixture, shaking off the excess. Transfer the fish to the oil and fry, stirring occasionally, until golden and just cooked through, about 2 minutes.

• Using a slotted spoon, transfer the fish to paper towels to drain. Allow the oil temperature to return to 350°F. Repeat the procedure with the remaining fish in batches. Serve with lemon wedges, if desired.