Chip-Crusted Oven-Fried Catfish

This is an easy, 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 squeeze of lemon and our simple homemade cocktail sauce.

Chip-Crusted Oven-Fried Catfish

Chip-Crusted Oven-Fried Catfish

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This simple meal of salt and vinegar chip-crusted catfish is quick to prepare, inexpensive and delicious.


  • 4 medium-sized catfish fillets, about 1 to 1-1/4 lbs
  • 1/2 cup all purpose flour
  • 1 large egg, lightly beaten
  • 2 tablespoons milk
  • 1-1/2 cups crushed salt and vinegar potato chips, about 1/2 of a 9-ounce bag
  • 1 cup panko crumbs
  • Juice of 1/2 lemon

For the cocktail sauce:

  • 3/4 cup store-bought chili sauce, we like Heinz
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons to 1-1/2 tablespoons prepared horseradish


  • Preheat the oven to 450°F. Coat a baking sheet with nonstick spray.
  • Prepare the cocktail sauce by placing the chili sauce in a small bowl. Stir in the lemon juice and add horseradish to taste. Set aside until ready to serve.
  • Spread the flour on a sheet of wax paper and lightly dredge each catfish fillet, shaking off any excess.
  • Beat the egg and milk together in a shallow dish.
  • Combine the crushed chips and panko on a sheet of wax paper.
  • Dip the floured catfish fillets in the egg mixture, then coat with crumbs, gently pressing the mixture onto the fish to be sure it adheres well.
  • Arrange the fillets 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 the cocktail sauce.

Tips for Making This Recipe


This recipe tastes great with our Homemade Tartar Sauce too!
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