Southern-Style Fish and Chips
Uncooked red potato(es)
1¼ pound(s), scrubbed
½ tsp, fresly ground
Uncooked unenriched white cornmeal
2 Tbsp, fresh, finely chopped
Uncooked catfish fillet(s)
20 oz, 4 (5-ounce) skinless
1 medium, cut into four wedges
- Arrange the racks to divide the oven into thirds. Preheat the oven to 400°F. Spray 2 baking sheets with canola oil nonstick spray.
- Cut the potatoes into 2 x 1⁄2-inch sticks; rinse under cold water and pat dry with paper towels. Spread in a single layer on one of the baking sheets, and spray with canola oil nonstick spray. Bake on the top shelf until golden brown and crisp, about 30 minutes. Season the potatoes with 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the pepper.
- Meanwhile, lightly beat the egg in a shallow bowl. On a sheet of wax paper, combine the cornmeal, parsley, the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Dip the catfish in the egg, then in the cornmeal mixture, pressing gently to coat. Place on the second baking sheet and spray lightly with the nonstick spray. Bake on the bottom shelf until golden brown and just opaque in the center, 10–15 minutes. Serve with the potatoes and lemon. Yields 1 fillet and about 1 cup potatoes per serving.