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Southern-style fish and chips

4
Points®
Total Time
53 min
Prep
8 min
Cook
45 min
Serves
4
Difficulty
Easy
A dish made famous in Great Britain, this fish and chips recipe is down-home delicious with a Southern flare. Tender, flaky catfish, breaded in a cornmeal mixture and oven-fried to golden, crispy perfection baked alongside potato fries. Comfort food at its best, this recipe is ready in under an hour. Serve with wilted greens, green beans or steamed broccoli for a full plate. Add a pinch of cayenne to the cornmeal coating and serve with hot pepper sauce if you like your fish extra spicy or serve with some hot pepper sauce for a little kick. Keep your baking even by rotating the pans halfway through the baking process.

Ingredients

Uncooked red potato

1¼ pound(s), scrubbed

Table salt

¾ tsp

Black pepper

½ tsp, fresly ground

Egg

1 large egg(s)

Uncooked unenriched white cornmeal

¼ cup(s)

Fresh parsley

2 Tbsp, fresh, finely chopped

Uncooked catfish

20 oz, 4 (5-ounce) skinless

Lemon

1 item(s), large, cut into four wedges

Instructions

  1. Arrange the racks to divide the oven into thirds. Preheat the oven to 400°F. Spray 2 baking sheets with canola oil nonstick spray.
  2. 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.
  3. 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.

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