Midwest Fish & Chips Recipe
Cornmeal breaded catfish served with fries, tartar sauce and coleslaw. Malted vinegar available upon request
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Ingredients
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Fish
Fries
Tartar Sauce
Coleslaw
Method
Fish Preparation
- 1
Prepare the Breading Station
In a shallow bowl, mix together the cornmeal, flour, salt, black pepper, and paprika. In another bowl, whisk the eggs and milk.
- 2
Frying Fish
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Catfish
Carefully place the breaded catfish fillets in the hot oil and fry for 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Fries Preparation
Frying Fries
- 7
Heat the Oil
In another large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Potatoes
Fry the soaked potato strips in batches for 4-6 minutes or until golden brown and crispy. Remove and drain on paper towels, then season with salt.
Tartar Sauce Preparation
- 9
Mix Ingredients
In a bowl, combine mayonnaise, dill pickles, lemon juice, capers, salt, and black pepper. Mix well and adjust seasoning to taste.
Coleslaw Preparation
- 10
Combine Ingredients
In a large bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, and salt. Mix well until all ingredients are coated.