Southern-Style Fish and Chips

SmartPoints® value per serving
Total Time
53 min
8 min
45 min
This down-home supper of “oven-fried” catfish and crispy potato fingers needs just a side of cooked greens.


Uncooked red potato(es)

1¼ pound(s), scrubbed

Table salt

¾ tsp

Black pepper

½ tsp, fresly ground


1 large

Uncooked unenriched white cornmeal

¼ cup(s)

Fresh parsley

2 Tbsp, fresh, finely chopped

Uncooked catfish fillet(s)

20 oz, 4 (5-ounce) skinless


1 medium, cut into four wedges


  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.


If it looks like the potatoes are browning too much on top or the fish is browning too much on the bottom, switch the baking sheets from top to bottom halfway through the baking time.Add a pinch of cayenne to the cornmeal coating and serve with hot pepper sauce if you like your fish extra spicy.