French friesprepared 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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