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.
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