Catfish Chips
Catfish has gained international recognition for its distinct flavor and versatility. Try this is a classic fried catfish with Svenfish's freshwater, wild-caught, never frozen catfish!
Ingredients:
- 1 lb Svenfish Catfish Fillets
- Flour: 1 cup
- Cornmeal: 1 cup
- Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Mustard: 2 tablespoons
- Egg: 1, beaten
- Milk: 1 cup
- Vegetable Oil: for frying
Instructions:
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Prepare the Catfish: Start by slicing the catfish fillets into thin, chip-sized pieces. This will help them cook quickly and evenly. Coat them with a thin layer of mustard. This is the secret ingredient!
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Mix Dry Ingredients: In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper.
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Prepare Wet Mix: In another bowl, whisk together the beaten egg and milk.
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Dredge the Fish: Dip each piece of mustard coated catfish first in the egg mixture, then in the flour mixture, ensuring each piece is well-coated.
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Heat the Oil: In a large skillet or deep fryer, heat the vegetable oil to 375°F (190°C).
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Fry the Catfish: Fry the coated catfish pieces in batches, being careful not to overcrowd the skillet. Cook each side for about 2-3 minutes or until golden brown and crispy.
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Drain and Serve: Remove the catfish chips from the oil and drain them on paper towels. Serve hot with your favorite dipping sauce, like tartar sauce or a spicy mayo.
Enjoy your homemade Catfish Chips with a fresh lemon wedge and perhaps a side of coleslaw or a light salad for a complete meal!