Potato-Crusted Catfish and Chips

Recipe from Southern Living

More From Southern Living


  • Vegetable oil
  • 3 large baking potatoes, peeled and cut into thin strips
  • 1 1/4 teaspoons salt, divided
  • 4 (6-ounce) catfish fillets
  • 1/4 teaspoon pepper
  • 1 cup yellow cornmeal
  • 1 cup instant potato flakes
  • 1/4 cup butter or margarine, melted


  1. Pour oil to a depth of 4 inches into a large Dutch oven, and heat to 375°. 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.
  2. Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper. Combine cornmeal and instant potato flakes. Dip fish in melted butter, and dredge in cornmeal mixture.
  3. Heat oil in Dutch oven to 400°; add fish, and fry, 2 fillets at a time, 2 to 3 minutes or until fillets float. Drain on paper towels; serve with chips.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Potato-Crusted Catfish and Chips Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy