The sauce for this is essentially a tartar sauce with a couple extra ingredients added to it. To give the sauce a more Cajun flavor, I stir in a little brown mustard and hot sauce. A little squeeze of lemon thins it out a bit and adds a bright, fresh flavor to the sauce. Any extra lemon can be squeezed over the cooked catfish or added to the best accompaniment of all, a glass of sweet tea in a Mason jar.
Catfish Nuggets w/Spicy Tartar Sauce
2 lbs catfish fillets
1 cup buttermilk
1/2 tsp Tabasco or sriracha hot sauce
1-1/2 cups cornmeal
2 tsp Cajun seasoning
Vegetable oil for frying
1-1/4 cup mayonnaise
1/3 cup chopped pickles or relish
2 Tbsp brown mustard
1 Tbsp lemon juice
1/2 tsp hot sauce
Heat 2-1/2 inches vegetable oil in electric fryer or Dutch oven to 375 degrees F. Rinse fish fillets in water and pat dry. Examine for bones and remove any you find. Cut fillets into 1 to 1-1/2 inch chunks. In small dish, lightly beat egg. Stir in buttermilk and hot sauce. Add catfish and cover with plastic wrap. Refrigerate and let marinate 30 minutes.