Sunday Supper Fish Fry
- 2 cups finely crushed jalapeño kettle cooked chips (or your favorite flavor)
- 2 cups fish fry breader
- 2 egg whites
- 8 (5 to 6-ounce) Harvest Select catfish fillets
- 1 tablespoon California style lemon-pepper seasoning
- Frying oil
Heat oil to 365 degrees. Combine chips and fish breader in a large shallow pan. Whisk together eggs and 2 tablespoons water in a shallow bowl. Pat fish dry and sprinkle with lemon-pepper seasoning. Dip fish into egg mixture then dredge fish in chip mixture, pressing down lightly; shake off any excess breader. Fry in batches (2 to 3 at a time) in hot oil for 5 to 6 minutes until golden brown and fish flakes easily. Keep warm. Serve with Remoulade sauce and sides Makes 8 servings.