Southern-Fried Catfish and Chips


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A delicious recipe for fish and chips.

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  • Peanut or vegetable oil
  • 4 large baking potatoes, peeled and cut into thin strips
  • 2 1/2 C. yellow cornbread mix
  • 1 Tbs. garlic powder
  • 2 Tbs. dried thyme
  • 6 (6 oz.) catfish fillets
  • 1 C. buttermilk
  • 1 Tbs. salt
  • 2 tsp. ground black pepper
  • 2 tsp. ground red pepper

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Pour oil to a depth of 4 inches into a large Dutch oven, and heat to 375 degrees. Fry potato strips, in 4 batches, 2 to 3 minutes or until golden. Drain on paper towels; keep warm. Combine cornbread mix, garlic powder, and thyme in a shallow dish. Dip fish in buttermilk. Sprinkle with salt and peppers; dredge in dry mixture. Heat oil in Dutch oven to 400 degrees; add fish, and fry. 2 fillets at a time, 2 to 3 minutes or until fillets float. Drain on paper towels; serve with chips.

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