Pan Fried Fish With Cajun Tartar Sauce Recipes

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SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE



Spicy Catfish Tenders with Cajun Tartar Sauce image

Categories     Fish     Appetizer     Fry     Horseradish     Mayonnaise     Lemon     Cornmeal     Winter     Capers     Gourmet     Chicago     Illinois     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 19

For fish
1 large egg
2 tablespoons hot sauce
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 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
Accompaniment: lemon wedges
Special equipment: a deep-fat thermometer

Steps:

  • 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 moderate heat until thermometer registers 350°F.
  • Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
  • Make tartar sauce:
  • Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
  • Fry fish:
  • 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.
  • Serve fish tenders hot with tartar sauce and lemon wedges.
  • *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).

CAJUN COMPROMISE CATFISH



Cajun Compromise Catfish image

A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.

Provided by NOCKO

Categories     Seafood     Fish     Catfish

Time 1h10m

Yield 4

Number Of Ingredients 10

2 pounds catfish fillets, cut into 2 inch pieces
1 cup milk, or as needed
1 egg
¼ cup all-purpose flour
¼ cup cornmeal
2 teaspoons ground black pepper
2 teaspoons ground mustard
2 tablespoons Cajun seasoning
1 dash pepper sauce (such as Frank's Red Hot®)
¼ cup oil for frying, or as needed

Steps:

  • Soak the fish pieces in milk for at least 30 minutes.
  • In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
  • Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
  • Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g

CAJUN FRIED FLOUNDER WITH DIJON TARTAR SAUCE



Cajun Fried Flounder with Dijon Tartar Sauce image

Fridays were "fry-days" growing up-we'd always have a fish fry or some sort of seafood. Flounder is a great fish to fry; it's flaky, yet meaty, and the Cajun seasoning and crunch of cornmeal make it super delicious.

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 6 servings; 1 1/2 cups tartar sauce

Number Of Ingredients 16

1 cup mayonnaise (I prefer Duke's)
1/3 cup Dijon mustard
2 tablespoons dill pickle relish
2 teaspoons dried dill
2 teaspoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
6 flounder fillets
1 cup buttermilk
Vegetable or canola oil, for frying
Kosher salt and freshly ground black pepper
1 cup plain cornmeal
1 cup all-purpose flour
1 tablespoon Cajun seasoning
Juice of 1 lemon (2 tablespoons)

Steps:

  • Make the tartar sauce: Stir together the mayonnaise, mustard, relish, dill, vinegar, sugar and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
  • Make the flounder: Soak the fish in the buttermilk in a bowl for 30 minutes. Meanwhile, pour enough oil to go 1 1/2 inches up the sides of a large, deep cast-iron skillet. Heat over medium heat to 375 degrees F.
  • Sprinkle the fish lightly with salt and pepper. Place the cornmeal and flour in a shallow dish or paper bag. Sprinkle the fish with the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
  • Add the fish to the oil in batches and fry until the pieces start to float to the top and are golden brown, 3 to 4 minutes. Drain on a wire rack after cooking to let the extra oil run off. Sprinkle a little lemon juice on top of each fillet before serving. Serve with the tartar sauce.

EASY PAN-FRIED FISH FILLETS AND TARTAR SAUCE



Easy Pan-Fried Fish Fillets and Tartar Sauce image

Make certain to prepare the tartar sauce at least a few hours in advance to blend flavors, the crushed saltines makes a wonderful coating for the fish, but make certain that they are finely crushed! I like whitefish, pickerel fillets, tilapia or sole for this, but any thinner fish fillets will do.

Provided by Kittencalrecipezazz

Categories     < 30 Mins

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

2 large eggs, beaten
1 1/2 cups finely crushed saltine crackers (about 45 crackers)
1/2 teaspoon garlic powder (can use 1 teaspoon garlic powder)
1 teaspoon lemon pepper (or use black pepper)
2 lbs fish fillets
oil (for frying)
seasoning salt
1 cup mayonnaise
1/4 cup sweet pickle relish (use Bick's sweet relish)
1/2 teaspoon garlic powder (or use 1-2 teaspoons fresh minced garlic)

Steps:

  • For the tartar sauce; in a bowl blend all ingredients until well combined.
  • Cover and refrigerate a minimum of 2 hours before using.
  • For the fish; place eggs in a shallow bowl.
  • In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
  • Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
  • Place fillets on a plate and let stand for about 5-8 minutes.
  • Heat oil in a large skillet over medium-high heat.
  • Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish).
  • Remove to a plate then lightly sprinkle with seasoned salt.
  • Serve fish with tartar sauce, YUMMMMM!

Nutrition Facts : Calories 635.9, Fat 26.4, SaturatedFat 4.6, Cholesterol 232.9, Sodium 1047.6, Carbohydrate 39.7, Fiber 1, Sugar 8.9, Protein 58.1

FRIED FISH WITH DILL TARTAR SAUCE



Fried Fish with Dill Tartar Sauce image

"It's a tradition in my community to do a fish fry on Fridays and after church. This is the exact recipe my mother and grandmother taught me," says Kardea.

Provided by Kardea Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 cup mayonnaise (preferably Duke's)
2 to 3 tablespoons chopped dill pickles
1 tablespoon capers
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1 teaspoon sugar
Kosher salt and freshly ground pepper
6 whiting fillets
Kosher salt and freshly ground pepper
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Vegetable oil, for frying
1 lemon, cut into wedges

Steps:

  • Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper.
  • Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper.
  • Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag.
  • Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper.
  • Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes.
  • Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges.

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