Name: Fish and Chips with Coleslaw recipe by Runa Ganguly at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 8 pieces of 5- to 6-ounce catfish fillets, skin removed; 4 cups all-purpose flour; 2 tbspn Mixed herbs; 1 Tbspn paprika; 1 cup cornmeal; Oil for deep frying; to taste Salt; Coleslaw:; 1 small Finely shredded red cabbage; 1 small finely shredded carrot; 25 ml Coleslaw sauce/salad dressing; To taste Salt; 1 tbspn crushed black pepper; Potato fries(French fries styled):; 2-3 medium sized potatoes; 1/2 cup all purpose flour; 1 tspn paprika; as needed Water; Oil to deep fry; to taste Salt; For Serving:; 1 slice lemon; Tomato ketchup (optional)

Ingredients Serving: 4

8 pieces of 5- to 6-ounce catfish fillets, skin removed
4 cups all-purpose flour
2 tbspn Mixed herbs
1 Tbspn paprika
1 cup cornmeal
Oil for deep frying
to taste Salt
Coleslaw:
1 small Finely shredded red cabbage
1 small finely shredded carrot
25 ml Coleslaw sauce/salad dressing
To taste Salt
1 tbspn crushed black pepper
Potato fries(French fries styled):
2-3 medium sized potatoes
1/2 cup all purpose flour
1 tspn paprika
as needed Water
Oil to deep fry
to taste Salt
For Serving:
1 slice lemon
Tomato ketchup (optional)

Instructions

For fried fish: Heat a fryer or a deep pot halfway filled with oil
Sprinkle both sides of each catfish with salt, paprika and herbs
In a separate bowl, combine the flour and the cornmeal.
Dredge the catfish in the flour mixture and place in fryer.
Deep fry for approximately 7 to 8 minutes until done.
Drain on paper towels.
For Coleslaw:
Combine all the ingredients in a large mixing bowl and mix well.
Store in refrigerator till consumption
For French fries:
Slice deskined potatoes into French fries style(Long and slightly thick)and place into cold water so they won't turn brown while you prepare the oil.
Heat oil in a large skillet /wok over medium-high heat.
While oil is heated, soft the flour in a bowl and add salt, paprika
Gradually stir in enough water so that the mixture can be drizzled from a spoon.
Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. (Fry in batches and avoid overcrowding for proper frying)
Fry until golden brown and crispy. Remove and drain on paper towels.
Serving: Serve fried fish and fries hot/warm accompanied with coleslaw salad and a slice of lemon and ketchup (optional)

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