Potato-Crusted Catfish and Chips

Potato-Crusted Catfish and Chips

Southern Living JUNE 2002

  • Yield: Makes 4 servings


  • 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


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.

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.

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.


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Potato-Crusted Catfish and Chips Recipe