Cat Fish, Potato Crusted Catfish and Chips

By McLean

Ingredients

• Vegetable oil
• 3 large baking potatoes, peeled and cut into thin strips
• 1 1/4 teaspoons salt, divided
• 4 (6 oz.) catfish fillets
• 1/4 teaspoon pepper
• 1 cup yellow cornmeal
• 1 cup instant potato flakes
• 1/4 cup butter, melted
• Tartar sauce (optional)
• Lemon wedges (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 33mins

Preparation

Step 1

Pour oil to a depth of 4 inches into a large dutch oven and heat to 375 degrees. Fry potato strips in 4 batches 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle with 1 teaspoon salt. Keep warm.

Sprinkle fish evenly with remaining 1/14 teaspoon salt and the pepper. Combine cornmeal and instant potato flakes in a shallow dish. Dip fish in melted butter, and dredge in cornmeal mixture.

Heat oil in pot to 400 degrees; add fish, and fry 2 fillets at a time 2 to 3 minutes or until fillets float. Drain o paper towels; serve with chips and, if desired, tartar sauce and lemon wedges.