Ryan's Fish and Chips with Tartar Sauce

It's Good Friday today, and before my family heads out to do Visita Iglesia, I want to bring you PiTCC's last Meatless Friday recipe for this year.

Hubby went fishing last Monday and he caught more than 20 lbs of catfish. I don't usually like catfish because of its strong muddy taste, but that's not how it is with Ryan's catfish. You see, he learned from his officemate that the most effective way to remove the muddy taste in catfish is to let the fillets bleed out on ice overnight. So that's what he does...and it really works!

The next day, he made fish and chips and he wanted me to share it with you...so here it is!

This is one of Ryan's specialty. Everytime he catches some fish (whether its catfish or white bass) from the nearby lake, fish and chips is what you will first see on our table. I guess he really finds it easy to make and very enjoyable to eat. He even makes tartar sauce to go with it. Ryan's Fish and Chips is something that my daughters consider real comfort food. They love how crispy and flavorful their dad makes it!

Ingredients:

• 1½ lb catfish fillet, cut diagonally into 1-inch-wide strips
• ½ cup all purpose flour
• ½ cup corn meal
• ½ cup corn flour
• ½ tsp paprika
• 1 Tbsp garlic powder 
  
• ½ cup milk
• 2 eggs
• 4 large russet potatoes
• 4 cups vegetable oil for frying 
• salt and pepper

For the Tartar Sauce:

• ½ cup mayonnaise
• 1/8 cup sweet relish
• 1/8 cup yellow onion, minced
• ½ Tbsp yellow mustard
• ½Tbsp lemon juice
• ¼ tsp salt
• 1/8 tsp pepper

Procedure:

For the chips:

1. In a large bowl, dissolve 3 Tbsp salt in 6 cups water. Peel potatoes, cut into strips and soak in water-salt mixture for about 1 hour. Drain.

2. Heat 2 cups oil in a saucepan over high heat. Submerge potatoes in oil. Working in batches, fry for 2 to 3 minutes or until they look pale and floppy. Remove from oil, drain on a paper towel lined plate and allow to completely cool down. Heat the oil again on high and return the potatoes in the saucepan. Fry until crisp and golden brown. (This way of cooking is the secret to crispy fries.)

For the catfish:

1. Sprinkle catfish with salt and pepper. Let sit for about 15 minutes. 

2. In a bowl, mix all purpose flour, corn meal, corn flour, paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.

3. In a small bowl, beat eggs until smooth. Stir in milk until well combined. Dip fish into egg wash, then dredge into flour mixture one at a time. Heat 2 cups oil in a saucepan over high heat. Working in small batches, immerse fish into hot oil. Cook each side for about 5 minutes or until golden brown. 

For the tartar sauce:

In a bowl, combine all the ingredients. Stir thoroughly. Refrigerate until ready to use.

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