Sunday Supper Fish Fry

What could be better than crispy fried catfish with all the fixings? We fancied up this version with kettle chip crusted catfish, homemade remoulade sauce, spicy pickle stuffed hushpuppies, and a light and refreshing bell pepper slaw. So get that apron ready because your family and friends will be coming back for seconds!


  • 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

Sides: Remoulade Sauce and Pickle Stuffed Hushpuppies and Bell Pepper Slaw


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.

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