Louisiana Style Fish and Chips
1 lb (4 filets) Louisiana catfish
2 Tbsp mustard
2 Tbsp Cajun seasoning
1 lb (2-3 whole) russets potatoes, sliced longways and 1/4 thin
1 pkg Louisiana Fish Fry or your choosing
1 (16 oz) small bottle club soda
Make the egg wash:
Add eggs to bowl, beat with fork, add small amount of your fish fry (1/4 cup) and mix well slowly adding your club soda and mixing.
Prepare fish and potatoes:
Heat oil to 350 degrees.
While oil is heating, slice potatoes lengthwise 1/4 thin; let sit in cool water.
Rub mustard onto both sides of the catfish filets, and sprinkle with some Cajun seasoning.
Dredge fish in dry fry batter/ move to egg wash dredge in egg wash back to the dry batter, getting a good coat on the fish.
Fry in oil 3-4 minutes until golden. Once fish is cooked remove from oil and let rest on paper towel to remove some grease.
For the Chips :
Remove from water. Pat dry with paper towel, season, toss in dry batter/ then eggs wash/ then back to dry batter.
Fry for 4-5 minutes for the chips or until golden and the consistency you like.
Add a portion of chips to your plates and one filet per plate; serve with tartar sauce and ketchup enjoy.
35g Fat (4g Saturated fat, 125mg Cholesterol.) 1940mg Sodium. 57g Carbohydrates (6g Fiber, 4g Total sugar.) 29g Protein.
Lower Fat: Air-Fry catfish filets and potatoes. 430 Calories. 7g Fat (3g Saturated fat, 125mg Cholesterol.) 1940mg Sodium. 57g Carbohydrates (6g Fiber, 4g Total sugar.) 29g Protein.
Lower Carbohydrate: Opt for a blackened catfish filet with 1 c steamed vegetables. 200 Calories. 8g Fat (1g Saturated fat, 80mg Cholesterol.) 635mg Sodium. 7g Carbohydrates (4g Fiber, 2g Total sugar.) 23g Protein.
Lower Sodium: Use salt-free Cajun seasoning such as Cajun180 La Cajun Gold “No-Salt” and unseasoned Louisiana Fish Fry Mix to reduce sodium to 210mg.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Ensure Cajun seasoning and fish fry mix are gluten-free.