Catfish and Chips
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Servings
4
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Course
Main Course, Condiments, Others
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Cuisine
American
Catfish and Chips
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Crispy battered and fried catfish served with a delicious homemade tartar sauce and fries.
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Ingredients
- 1 1/2 pounds catfish nuggets
- 1 cup plain all-purpose flour
- 1 cup fine cornmeal
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 3 large eggs
- 1/4 cup buttermilk
- For the Tartar Sauce:
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 tablespoon finely minced onion
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons fresh dill chopped
- French Fries prepared according to package instructions
Instructions
- Make the tartar sauce in advance: Combine all ingredients in a small bowl. Refrigerate for at least an hour before serving.
- Pat the catfish nuggets dry.
- Mix the cornmeal and seasonings in a shallow dish. Place the flour in a separate bowl. Whisk the eggs and buttermilk in a separate bowl.
- Heat a skillet filled about 1/2 an inch with corn oil over medium-high heat. Place a drop of water in it, when it sizzles you're ready to cook (the temperature should be around 365 degrees F).
- While the oil is heating, dredge the fish in the flour, then the egg, and then the corn meal mixture, shaking off any excess.
- Once the oil is hot, place the coated catfish in the skillet without over-crowding. Fry on both sides until medium golden brown, about 3 minutes each.
- Remove catfish from the skillet and place in a 200 F oven to keep warm while the rest of the catfish is fried.
- Serve the catfish immediately with the chips and tartar sauce.
Notes
- If you like heat, add some cayenne pepper to the seasonings and/or Tabasco sauce to the buttermilk mixture.
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