Easy Fish and Chips with Tartar Sauce

  • 1½ lb catfish fillet, cut diagonally into 1-inch-wide strips
  • ½ cup all purpose flour
  • ½ cup corn meal
  • ½ cup corn flour
  • ½ tsp paprika
  • 1 Tbsp garlic powder 
  • ½ cup milk
  • 2 eggs
  • 4 large russet potatoes
  • 4 cups vegetable oil for frying 
  • salt and pepper

For the Tartar Sauce:

  • ½ cup mayonnaise
  • 1/8 cup sweet relish
  • 1/8 cup yellow onion, minced
  • ½ Tbsp yellow mustard
  • ½Tbsp lemon juice
  • ¼ tsp salt
  • 1/8 tsp pepper


For the fries:

1. In a large bowl, dissolve 3 Tbsp salt in 6 cups water. Peel potatoes, cut into strips and soak in water-salt mixture for about 1 hour. Drain.

2. Heat 2 cups oil in a saucepan over high heat. Submerge potatoes in oil. Working in batches, fry for 2 to 3 minutes or until they are look pale and floppy. Remove from oil, drain on a paper towel lined plate and allow to completely cool down. 

3. Heat the oil again on high and return the potatoes in the saucepan. Fry until crsip and golden brown.

For the catfish beignets:

1. Sprinkle catfish with salt and pepper. Let sit for about 15 minutes. 

2. In a bowl, mix all purpose flour, corn meal, corn flour, paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.

3. In a small bowl, beat eggs until smooth. Stir in milk until well combined. Dip fish into egg wash, then dredge into flour mixture one at a time. 

4. Heat 2 cups oil in a saucepan over high heat. Working in small batches, immerse fish into hot oil. Cook each side for about 5 minutes or until golden brown. 

For the tartar sauce:

In a bowl, combine all the ingredients. Stir thoroughly. Refrigerate until ready to use.