Spicy Catfish Tenders with Cajun Tartar Sauce
Crispy, golden, and irresistibly flavorful, these Spicy Catfish Tenders with Cajun Tartar Sauce are your ticket to a bold Southern-inspired feast. Perfectly marinated in a buttermilk and hot sauce blend, the catfish strips are coated in a zesty cornmeal batter infused with Cajun seasoning and just the right kick of cayenne pepper, then fried to crunchy perfection. Paired with a creamy, tangy Cajun tartar sauce featuring Dijon mustard, pickle relish, and a hint of fresh parsley, this dish is as satisfying as it is easy to make. Ready in under an hour, these crispy tenders are ideal for game days, weeknight dinners, or whenever you’re craving a spicy twist on classic fried fish. Serve them hot, and watch them disappear!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 3 cups vegetable oil (for frying)
- 0.5 cup mayonnaise
- 3 tablespoons pickle relish
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 tablespoon fresh parsley (chopped)
Instructions
Cut the catfish fillets into strips, approximately 1-inch wide, and place them in a large bowl.
In a separate bowl, whisk together the buttermilk and hot sauce. Pour the mixture over the catfish strips, ensuring they are fully submerged. Cover and marinate in the refrigerator for 30 minutes.
In a shallow dish, combine flour, cornmeal, Cajun seasoning, paprika, salt, black pepper, and cayenne pepper.
Remove the catfish strips from the buttermilk mixture, letting the excess liquid drip off. Dredge each strip in the flour and cornmeal mixture, ensuring they are fully coated. Set aside on a plate.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place the catfish strips into the hot oil in small batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and cooked through. Use a slotted spoon to transfer the tenders to a paper towel-lined plate to drain excess oil.
While the catfish tenders fry, prepare the Cajun tartar sauce. In a small bowl, mix mayonnaise, pickle relish, Dijon mustard, lemon juice, garlic powder, paprika, and chopped parsley until well combined.
Serve the fried catfish tenders hot with the Cajun tartar sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
8837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 828.4 g | 1062% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 424 mg | 142% | |
| Sodium | 8511 mg | 370% | |
| Total Carbohydrate | 313.3 g | 114% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 27.3 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 369 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
