Potato Chip Crusted Catfish
In celebration of June 25, National Catfish Day!
Servings: 4
Ingredients
- 2 lb catfish filets (1/2 lb per person_
- 4 soft French or Italian bread rolls
- 2 Eggs
- 2 cups Whole milk
- 2 cups Flour
- 1 large bag Potato chips
- 2-3 cups Peanut or Canola oil
- 2-3 tbsp Old Bay Seasoning, to taste
Instructions
- Season the catfish filets with Old Bay, then dredge in flour, shaking off excess.
- Whisk together the eggs and milk in one large (filet-accommodating) dish. Crush the chips in the bag with your hands until about the size of corn-flakes and spread them in another dish. Dip floured filets in egg wash, then in chips, pressing chips all over the filet.
- Heat the oil in a deep pot. When the oil is hot enough that a little pinch of flour or a piece of chip sizzle vigorously when dropped in, it's ready. Ease a filet in, and fry each filet about 6-7 minutes total, turning once in the middle, using a couple of wide spatulas.
- Remove from the oil and drain on paper towels. Place one large filet on each bun with a really healthy dollop of slaw. Recipe follows.
Notes
