Potato Crusted Catfish and Chips

By carvalhohm

Ingredients

• Vegetable oil
• 3 large baking potatoes, peeled and cut into thin strips
• 1 1/4 teaspoons salt, divided
• 4 (6-ounce) catfish fillets (see Note)
• 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
Adapted from mrfood.com

Preparation

Step 1

Pour oil to depth of 4 inches into soup pot or 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 1/4 teaspoon salt and the pepper. Combine cornmeal and instant potato flakes in 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 on paper towels; serve with chips and, if desired, tartar sauce and lemon wedges.

Notes:
Cod or haddock can be used in place of catfish in this British-inspired dish. Don't forget the malt vinegar for an authentic accompaniment.