Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 pounds Catfish Filets, rinsed, patted dry, and kept cold
- 1 gallon Vegetable oil
- 2 packages Louisiana Seasoned Fish Fry
- 1 1/2 cups Mayonnaise
- 6 tablespoons Sweet Pickle Relish
- 2 tablespoons Onion, grated
- pinch of sugar
- 10 Red or White Potatoes, washed
- 1 large Onion, sliced
- Frozen Hushpuppies
- Dill pickle chips
- Sliced onions
- Lemon Wedges
Preparation
For the tarter sauce, combine the mayo, pickle relish, grated onion and sugar. Mix well and refrigerate.
You can slice the filets any way you wish. I usually slice 3 long 1 inch strips by angling across the filet. You could then slice each strip into pieces to make nuggets. After slicing, rinse fish in cold water and pat dry. Put in a bowl and refrigerate.
Put the Fish Fry into a shaking container or 2 paper bags, one inside the other to prevent leakage.
Heat oil to 325 to 350 degrees using an oil thermometer. Put a few pieces of fish into the Fish Fry and shake. Make sure to shake off any excess Fish Fry off. When oil is at the right temp, carefully put the fish in, being careful not to crowd. Try to keep the temp as close to the original degree as you can. Fry for about 7 minutes or until all the fish floats. Remove and drain on a wire rack or paper towels and put in a 150 degree oven until finished frying all fish.
Slice the potatoes into French fries. BE CAREFUL! Potatoes are hard to cut with a dull knife. Rinse the French fries under cold water, pat dry and put into a large bowl. You may do this at the most of 15 minutes before you fry, or potatoes will turn black. After frying the fish, then fry the French fries. Raise oil temp to 360 degrees. Add fries to the hot oil, not to many that they crowd each other. (Make sure no water is on the potatoes as this will cause the oil to boil over and possibly catch on fire.) While frying the French fries, add rings of the large, sliced onion. The onion 'cleans' the oil. Fry for about 10 minutes or until fries have the right color and drain on paper towls. After each batch, sprinkle with salt and pepper. Keep warm in oven.
Finally, fry the hushpuppies according to the instructions. Serve with pickle chips, onions, lemons, and tarter sauce. You just can't beat this kind of eatin'!
