Chip-Crusted Oven-Fried Catfish
This is a simple, quick, budget-friendly meal using farm-raised catfish and the pungent flavor of salt and vinegar potato chips. You really don't need anything else to season the fish but a bit of extra lemon and our homemade Dilly Tartar Sauce at the table. This dish couldn't be any simpler.
- 4 medium-sized catfish fillets (about 1 to 1-1/4 lbs)
- 1 egg, lightly beaten
- 1 tablepoon milk
- 3 cups salt and vinegar potato chips (about 1/2 of a 9-ounce bag), finely crushed
- Juice of 1/2 lemon
Preheat the oven to 450°F. Spray a baking sheet with nonstick coating.
Beat the egg and milk together in a shallow dish. Place the chips in a plastic bag and crush them with a rolling pin, then spread them in a thin layer on a sheet of waxed paper.
Dip both sides of each catfish fillet in the egg mixture, then in the chip crumbs, and place in a single layer on the prepared baking sheet.
Bake for 10 to 12 minutes, until the fish is opaque and cooked through. Time will depend on the thickness of the fillets.
Plate the fillets, drizzle with fresh lemon juice and serve with our Dilly Tartar Sauce
Try one or all of the following side dishes with this recipe ~
Oil And Vinegar Coleslaw
Season shredded cabbage with salt and pepper, add a pinch of sugar, some cider vinegar and some vegetable oil - all to taste. Toss together and set aside for 10 to 15 minutes.
Oven Roasted Tomato Slices
Slice 4 medium-sized tomatoes into 3 slices. Season with salt and pepper, drizzle with olive oil and roast at 450°F while you prepare the catfish - 10 minutes.
Corn With Butter and Cilantro
Season some sweet corn with salt and pepper, add some butter, lemon pepper and cilantro.