Buttermilk Fried Catfish with Tin Fish Tartar Sauce

4-6 Mississippi catfish fillets (8 ounces each), cut into 5-inch strips 1/4 cup cornmeal 1/2 cup flour 2 tablespoons sugar 1 teaspoon baking pow-der 1 egg 1/2 cup buttermilk 1/2 tea-spoon cayenne pepper 1 teaspoon salt Tartar sauce 1 cup mayonnaise 1/4 cup chopped shallot 1/4 cup chopped cornichon 1/4 cup chopped capers 1/4 cup chopped parsley 1 tablespoon chopped celery 1 lemon, juiced 1 teaspoon caper juice 2 shakes hot pepper sauce Pinch of salt and pepperFirst, make the tartar sauce. In a large bowl, mix mayonnaise, shallot, cornichon, capers, parsley, celery, lemon juice, caper juice, hot pepper sauce and salt and pepper until well combined. Let stand at least one hour.For the catfish: In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt and cayenne pepper. Add egg and buttermilk and stir to combine. Allow batter to rest for at least 30 minutes.Dip catfish strips into batter and fry in 350-degree oil until golden brown about 5-7 minutes. Serve with tartar sauce and hot sauce and enjoy!Serves four.Nutrition values per serving: calories, g fat ( g saturated), g carbohydrates, g fiber, g protein, mg cholesterol, mg so-dium.Chef Colin Turner, Tin Fish, Oakbrook Terrance and Tinley Park