Catfish Platter Recipe
Hand-breaded in cornmeal French fries, tartar sauce.
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Ingredients
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For the Catfish
For the French Fries
For the Tartar Sauce
Method
Preparing the Catfish
- 1
Prepare the Breading Station
Set up three shallow dishes: one with all-purpose flour mixed with salt and black pepper, the second with beaten eggs and milk, and the third with cornmeal mixed with cayenne pepper.
- 2
- 3
Fry the Catfish
In a large skillet, heat the cooking oil over medium-high heat. Once hot, carefully add the breaded catfish fillets and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Preparing the French Fries
- 4
Cut the Potatoes
Peel the russet potatoes and cut them into thin strips or wedges, depending on your preference.
- 5
Fry the Potatoes
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the potato strips in batches, frying them for about 3-4 minutes or until they are golden and crispy. Remove and drain on paper towels. Sprinkle with salt while hot.
Making the Tartar Sauce
- 6
Mix the Sauce
In a bowl, combine mayonnaise, dill pickle relish, lemon juice, and fresh dill (if using). Mix well until smooth. Adjust seasoning to taste.
Serving
- 7
Plate the Dish
On a large platter, arrange the fried catfish alongside the crispy french fries. Serve with a generous dollop of tartar sauce on the side.
