Cajun Fish Fry with Tartar Sauce

The secret to good fried seafood is the temperature in which you fry, 350 degrees is ideal. But the main cause of greasy fried food is not letting the oil return to the temperature of 350 degrees before you drop the next batch. A simple kitchen tool, a frying thermometer, can alleviate this problem. Another tip is to always shake off any excess fish fry whatever you're frying before you place it in the grease. This will prevent the excess from floating to the bottom of the pan and burning.

Ingredients:
1 pound catfish cut into chunks
1 pound large shrimp peeled and deveined
1 pint raw oysters, drained
4 tablespoons Cajun seasoning
3 tablespoons lemon juice
 
Batter for Seafoods:
4 eggs
1 cup buttermilk
1 cup milk
1 teaspoon Cajun seasoning 
6 cups fish fry
1 1/2 quarts vegetable oil for 
deep frying
 
Spicy Tartar Sauce:
3 cups mayonnaise
6 tablespoons minced capers
1 teaspoon Cajun seasoning
2 tablespoons minced stuffed olives
1 tablespoon pickle relish
3 tablespoons lemon juice
2 teaspoons garlic vinegar
2 tablespoons minced green onion
1 tablespoon minced parsley
1 tablespoon hot sauce 
 
Directions:
1. In a bowl, coat seafood with Cajun seasoning and lemon juice.
2. Heat oil to 350 degrees on deep fat fry thermometer.
3. Make batter for seafood by beating eggs, buttermilk, milk and Cajun seasoning together until combined.
4. Dredge seafood piece by piece in  fish fry until coated. Dip into batter and back into fish fry. Dredge until completely coated.
5. Fry seafood separately because they each have different cooking times. Fish take the longest. Shrimp take less time than fish and oysters take the least amount of time.
6. Seafood is generally cooked when it floats. Cook for a minute longer for extra crunchiness.
7. Have extra fish fry on hand in case you need more for battering.
 
Serve with Spicy Tartar Sauce.
 
Tartar Sauce:
1. Combine all ingredients and mix well.
2. Serve with fried seafood.
 
Recipe Compliments of Chef Patrick Mould.