Fried Catfish, Chips, and Pickles

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

This southern style fish and chips is a tasty treat. Cornmeal breading on the fish and pickles makes this meal authentic.

Ingredients

Vegetable oil for frying
1 cup mayonnaise
2 tbsp. Dijon mustard
2 tbsp. chopped, drained capers
1 tbsp. finely chopped chives
1⁄2 cup yellow cornmeal
1⁄2 cup flour
1⁄2 tsp. black pepper
3⁄4-1 cup beer
l lb. catfish fillet strips (2-in.)
4 dill pickles, thickly sliced
1 lb. potatoes cut in 1⁄2-in. wedge
Prepared rémoulade sauce, as needed
 

Steps

1. Heat 2 in. oil in skillet until temperature reaches 365°F.

2. Combine mayonnaise, mustard, capers, and chives for rémoulade sauce. Cover and refrigerate until ready to serve.

3. Whisk cornmeal, flour, pepper, salt to taste, and beer in a shallow bowl to form a smooth batter. Dip fish in batter, coating all sides; set aside. Coat pickle slices with remaining batter; set aside.

4. Fry potatoes, fish, and pickles separately in hot oil until golden and crisp.

5. Serve fish, chips, and pickles with rémoulade sauce.
 

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources