Name: Spicy Catfish Tenders with Cajun Tartar Sauce
Cook time: 20 min
Total time: 30 min
Yield: Makes 2 main-course or 4 first-course servings
Ingredients: 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*; 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

To ensure a perfect blend of spices, chef Jason Girard makes his own Cajun seasoning, sold under the brand name BlueChef. We tested a variety of Cajun spice blends for this recipe and liked the McCormick and Spice Hunter brands for their balance of flavor.

Active time: 20 min Start to finish: 30 min

Cooks' note:

• Tartar sauce can be made 2 days ahead and chilled, covered.