Flat Branch Catfish And Chips Recipe
Columbia's favorite! Deep-fried cornmeal breaded catfish fillets, with fries and tartar sauce. Malt vinegar on request
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Catfish
Fries
Tartar Sauce
Method
Catfish
- 1
Prepare the Catfish
In a large bowl, combine the cornmeal, all-purpose flour, cajun seasoning, salt, and black pepper. Mix well.
- 2
Dip and Coat
Dip each catfish fillet into the buttermilk, allowing excess to drip off, and then dredge in the cornmeal mixture until fully coated. Set aside on a plate.
- 3
- 4
Fry the Catfish
Carefully place the coated catfish fillets into the hot oil, frying in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove and drain on paper towels.
Fries
- 5
Prepare the Potatoes
Peel the potatoes and cut them into thick fries. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 6
Heat the Oil for Fries
In another pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Potatoes
Drain the soaked fries and pat them dry with a towel. Carefully add them to the hot oil and fry for about 5-7 minutes or until golden and crispy. Use a slotted spoon to remove and drain on paper towels. Sprinkle with salt.
Tartar Sauce
- 8
Mix the Tartar Sauce
In a small bowl, combine the mayonnaise, dill pickles, lemon juice, and capers. Stir until well combined. Season with salt and black pepper to taste.
