Catfish 'N' Chips
Recipe from Better Homes and Gardens

Try this healthy and delicious spin on classic fish and chips. Catfish fillets are covered in panko crumbs and served with delicious Yukon gold potatoes.


Catfish 'N' Chips


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Prep Time: 20 mins
Total Time: 34 mins
Servings: Makes 4 servings.
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Ingredients
 
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  • 1  lb.  fresh or frozen skinless catfish filletsOn Sale
  • 1  tsp.  chili powder or paprikaOn Sale
  • 1/2  tsp.  saltOn Sale
  • 1/4  tsp.  dried dillweedOn Sale
  • 1/4  tsp.  ground black pepperOn Sale
  • 2  small  sweet potatoes (10 oz.)On Sale
  • 1  medium  Yukon gold potatoOn Sale
  • 1  Tbsp.  canola oilOn Sale
  • 1/3  cup  buttermilkOn Sale
  • 2/3  cup  panko (Japanese-style bread crumbs)On Sale
  • 2  cloves  garlic, mincedOn Sale
  •     Fresh dill sprigs (optional)On Sale
  •     Malt vinegar (optional)On Sale
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Directions
1.
Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut into 4 to 8 pieces. Set aside. Preheat oven to 450 degrees F. Line two baking sheets with foil; lightly coat with nonstick spray. In bowl combine chili powder, salt, dill, and pepper; set aside.
2.
Scrub potatoes; cut in 1/2-inch thick wedges. In bowl toss potatoes with oil to coat. Add 1/2 teaspoon of the chili powder mixture; toss to coat. Arrange potatoes in single layer on one prepared baking sheet. Bake 10 minutes.
3.
Meanwhile, pour buttermilk in shallow dish. In another shallow dish combine panko, garlic, and remaining chili powder mixture. Dip fish in buttermilk, turning to coat and allowing excess to drip off. Dip in panko mixture, coating both sides. Place fish on second baking sheet. Lightly coat with nonstick spray. Measure thickness.
4.
Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork and potatoes are tender. Sprinkle fish with fresh dill. Serve with vinegar. Makes 4 servings.
Nutrition information
Calories 317, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 3 g, Cholesterol 54 mg, Sodium 449 mg, Carbohydrate 28 g, Total Sugar 5 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 7%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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