This is a simple, quick, budget-friendly meal using farm-raised catfish and the pungent flavor of salt and vinegar potato chips. You really don't need anything else to season the fish but a bit of extra lemon and our homemade Dilly Tartar Sauce at the table. This dish couldn't be any simpler.
Ingredients:
4 medium-sized catfish fillets (about 1 to 1-1/4 lbs)
1 egg, lightly beaten
1 tablepoon milk
3 cups salt and vinegar potato chips (about 1/2 of a 9-ounce bag), finely crushed
Juice of 1/2 lemon
Preparation:
Preheat the oven to 450°F. Spray a baking sheet with nonstick coating.
Beat the egg and milk together in a shallow dish. Place the chips in a plastic bag and crush them with a rolling pin, then spread them in a thin layer on a sheet of waxed paper.
Dip both sides of each catfish fillet in the egg mixture, then in the chip crumbs, and place in a single layer on the prepared baking sheet.
Bake for 10 to 12 minutes, until the fish is opaque and cooked through. Time will depend on the thickness of the fillets.
Plate the fillets, drizzle with fresh lemon juice and serve with your sauce of choice but we recommend the Dilly Tartar Sauce
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