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–+ servings

Catfish and Chips

By Kimberly Killebrew
Crispy battered and fried catfish served with a delicious homemade tartar sauce and fries.
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Cuisine Southern
Servings 4

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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