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
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources