Catfish and Chips with Tartar Sauce Recipe
By: Jenny Nguyen-Wheatley
You know how to fry catfish, but do you know how to make tartar sauce and chips (French fries) from scratch? With this recipe, you can do it all. (Jenny Nguyen-Wheatley photo)
Catfish is meaty, juicy and holds up well in this soul-satisfying fried fish recipe with homemade chips and tartar sauce
You can use any white-fleshed fish for this recipe. If you have access to ocean fish – great! But for those who don't live near the sea, I believe catfish is the most comparable freshwater fish we have to popular saltwater species such as cod or haddock. Catch something in the neighborhood of a five-pounder, and you're in business. You don't want to use something like crappie or bluegill, which can be so thin that they get lost among the French fries.
Serves: 4
Prep time: 3 hours
Cook time: 30 minutes
Ingredients:
- 4 catfish fillets
- 4 large starchy potatoes
- Vegetable/peanut oil for frying
Beer-Batter Ingredients:
- 1 ½ cups flour, plus extra
- 1 teaspoon baking soda
- 1 teaspoon salt
- Freshly cracked pepper, to taste
- Half a can (4 ounces) of light beer
Tartar Sauce Ingredients:
- 1 cup mayonnaise
- 1 shallot, minced
- 1 tablespoon minced pickles or cornichons
- Splash of pickle juice
- 1 tablespoon capers, minced
- ¼ teaspoon dried dill
- Juice of half a lemon
- 1 tablespoon fresh parsley, minced
- Freshly cracked pepper, to taste
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