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
• Tartar sauce can be made 2 days ahead and chilled, covered.
Recipe information
Total Time
30 min
Yield
Makes 2 main-course or 4 first-course servings
Ingredients
For fish
For tartar sauce
Preparation
Prepare fish:
Step 1
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.
Step 2
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.
Step 3
Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
Make tartar sauce:
Step 4
Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
Fry fish:
Step 5
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.
Step 6
Serve fish tenders hot with tartar sauce and lemon wedges.
Step 7
*Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).
