Mar 21 2011

Spring Into Action with Chef Ralph's Fish & Chips

With warmer weather taking over the longer days, anglers of all ages are thinking about hitting the water to hook into some rod-benders and line-strippers. The lucky anglers will bring home their catch to share the outdoor bounty with friends and family.

The following is a recipe I created for a special Texas Sporting Journal outdoor cookbook several years ago and is a good way to savor the flavor of fresh-caught fish. While the recipe calls for catfish fillets, this tasty treat will also work with white bass, crappie, perch or even speckled trout if any of those end up in your ice chest for the trip home.

This South Texas version of an English favorite should be served hot on plates covered with paper towels to soak up any oil, with a good homemade cocktail sauce on the side.

Chef Ralph's Fabulous Fish and Chips
  • 2 pounds catfish fillets
  • 4 small red potatoes
  • Chef Ralph's Super Seasoning
  • 1 cup seasoned flour
  • 1/4 cup white corn meal
  • peanut oil, for deep frying

Rinse fillets in clean, cold water and let dry on a paper towel. Rinse unpeeled potatoes in clean, cold water and cut into slices about 1/4-inch thick (leave the potatoes a little wet to help the flour and corn meal mixture to stick to them). Sprinkle both sides of fillets and potatoes with Chef Ralph’s Super Seasoning. Drop seasoned fillets and sliced potatoes, a few at a time, into a plastic bag containing the seasoned flour and corn meal mixture. Shake well to coat. Heat oil in a deep-fat fryer to 350 degrees. Fry fish and potatoes at the same time until both are golden brown. The fish will cook faster than the sliced potatoes -- be sure to not overcook the fish! Remove cooked fish and potatoes from oil to drain on paper towels and immediately sprinkle with more Chef Ralph’s Super Seasoning, to taste.

Now, let's get cooking!