Southern Fish and Chips
- SERVES
- 4
- COOK TIME
- 30 Min
Southern Fish and Chips is our take on a traditional British favorite. We bread our catfish fillets in a kickin' seasoned mixture, and serve them with a side of sweet potato fries for a truly Southern eating experience.
What You'll Need
- 4 large sweet potatoes (about 2 pounds), peeled and cut lengthwise into 1/2-inch-thick strips
- 1/4 cup vegetable oil
- 2 eggs
- 1/4 cup sour cream
- 1 teaspoon cayenne pepper, divided
- 1 teaspoon salt, divided
- 2 cups self-rising cornmeal
- 2 teaspoons parsley
- 1/2 cup vegetable oil
- 2 pounds catfish fillets
What to Do
- Preheat oven to 450 degrees F.
- In a large bowl, combine potatoes and oil; toss to coat completely. Spoon potatoes onto rimmed baking sheets in a single layer.
- Bake 25 to 30 minutes, or until they begin to brown. Turn potatoes over and bake an additional 5 to 8 minutes, or until golden.
- Meanwhile, in a shallow dish, whisk together the eggs, sour cream, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt; beat well. In another shallow dish, combine the cornmeal, the remaining cayenne pepper, the parsley, and remaining salt; mix well.
- In a large skillet over medium-high heat, heat oil until hot but not smoking. Dip catfish in egg mixture then in the cornmeal mixture, coating completely.
- Cook catfish in batches 4 to 5 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately with chips.
Notes
- For a delicious sweet potato dipping sauce, mix 1 tablespoon of maple syrup with 1/4 cup mayonnaise.
- Plus, if you're looking for another Southern dinner recipe, be sure to check out our recipe for Extra Crispy Fried Chicken.
- For more tasty recipes using catfish, click here.
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jrvchoc 1735346
Feb 22, 2015
As a Brit I always make my own fish and chips. The best batter is beer batter, 4oz All Purpose Flour, 1/2 teaspoon of salt, pinch of cayenne and a bottle of beer. Add enough beer to the flour/salt/cayenne to make a thickish batter and deep fry until golden brown, batter will never go 'soggy' but will stay crisp. If you don't want to use beer fizzy (carbonated) water will do just as well.
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