Flat Branch Catfish & Chips Recipe
Columbia’s favorite! Deep-fried cornmeal breaded catfish fillets, with fries and tartar sauce
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Ingredients
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Catfish Fillets
Fries
Tartar Sauce
Method
Preparing the Catfish
- 1
Marinating the Fish
In a large bowl, combine the buttermilk and catfish fillets. Cover and refrigerate for at least 30 minutes to marinate.
- 2
Preparing the Breading
In a shallow dish, mix together cornmeal, all-purpose flour, cayenne pepper, salt, and black pepper.
- 3
Coating the Fish
In another bowl, whisk the eggs. Remove the marinated catfish from the refrigerator, dip each fillet into the egg mixture, and then coat thoroughly in the cornmeal mixture.
Frying the Catfish
- 4
Heating the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Frying the Fish
Carefully place the coated catfish fillets into the hot oil, cooking in batches if necessary. Fry for 4-5 minutes or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Preparing the Fries
Making the Tartar Sauce
- 8
Mixing Ingredients
In a bowl, combine mayonnaise, dill pickle relish, lemon juice, capers, and salt. Stir until well mixed. Adjust seasoning with salt to taste.
