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! 


  • 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


  1. 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!

  2. Mix Dry Ingredients: In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper.

  3. Prepare Wet Mix: In another bowl, whisk together the beaten egg and milk.

  4. 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.

  5. Heat the Oil: In a large skillet or deep fryer, heat the vegetable oil to 375°F (190°C).

  6. 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.

  7. 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!