Potato-Crusted Catfish and Chips

Ingredients

• 3 large baking potatoes peeled cut into thin strips
• 0.3 cup butter melted
• 24 ounce catfish fillets 
• 0.3 teaspoon pepper 
• 1 cup potato flakes instant
• 1.3 teaspoons salt divided
• 4 servings vegetable oil 
• 1 cup cornmeal yellow

Equipment

• paper towels
• dutch oven

Directions

1. Pour oil to a depth of 4 inches into a large Dutch oven, and heat to 37
2. Fry potato strips, in 4 batches, 2 to 3 minutes or until golden.
3. Drain on paper towels, and sprinkle with 1 teaspoon salt. Keep warm.
4. Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper.
5. Combine cornmeal and instant potato flakes. Dip fish in melted butter, and dredge in cornmeal mixture.
6. Heat oil in Dutch oven to 400; add fish, and fry, 2 fillets at a time, 2 to 3 minutes or until fillets float.
7. Drain on paper towels; serve with chips.