Catfish and Chips
Crispy battered and fried catfish served with a delicious homemade tartar sauce and fries.
Cuisine: Southern
Serves: 4
  • 1½ pounds catfish nuggets
  • 1 cup plain all-purpose flour
  • 1 cup fine cornmeal
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1½ teaspoons paprika
  • 1 teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 teaspoon salt
  • 3 large eggs
  • ¼ cup buttermilk
  • For the Tartar Sauce:
  • 1 cup mayonnaise
  • 1½ tablespoons sweet pickle relish
  • 1 tablespoon finely minced onion
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons fresh dill, chopped
  • French fries, prepared according to package instructions
  1. Make the tartar sauce in advance: Combine all ingredients in a small bowl. Refrigerate for at least an hour before serving.
  2. Pat the catfish nuggets dry.
  3. 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.
  4. Heat a skillet filled about ½ 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).
  5. While the oil is heating, dredge the fish in the flour, then the egg, and then the corn meal mixture, shaking off any excess.
  6. 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.
  7. Remove catfish from the skillet and place in a 200 F oven to keep warm while the rest of the catfish is fried.
  8. Serve the catfish immediately with the chips and tartar sauce.
If you like heat, add some cayenne pepper to the seasonings and/or Tabasco sauce to the buttermilk mixture.
Recipe by The Daring Gourmet at