Creole Fish and Chips
Makes 4 to 6 Servings
- ½ cup mayonnaise*
- 3 tablespoons Creole mustard
- 2 tablespoons chopped capers
- 1½ teaspoons fresh lemon juice
- 2 tablespoons plus ½ teaspoon Creole seasoning*, divided
- 4 large russet potatoes
- Vegetable oil, for frying
- 1¼ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 (11.2-ounce) bottle beer*
- 4 (6-ounce) boneless skinless catfish fillets, cut into 4-inch pieces
- Lemon slices, to serve
- In a small bowl, combine mayonnaise, mustard, capers, lemon juice, and ½ teaspoon Creole seasoning. Cover and refrigerate until ready to use.
- Cut potatoes into 3x¼-inch pieces. Place in a large bowl with enough cold water to cover. Let stand for 10 minutes.
- In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Drain potatoes, and pat dry. Working in batches, fry potatoes until golden, about 5 minutes. Remove from oil using a slotted spoon, and let drain on paper towels; let stand for 5 minutes. Return potatoes to oil, and fry until crispy, 3 to 5 minutes. Remove from oil using a slotted spoon, and let drain on paper towels; sprinkle with 1 tablespoon Creole seasoning.
- In a large bowl, whisk together flour, cornstarch, baking powder, and remaining 1 tablespoon Creole seasoning. Add beer, gently whisking just until combined. Working in batches, dip fish in batter, letting excess drip off.
- Working in batches, gently place fish in oil, and fry until golden brown and crispy, about 5 minutes. Let drain on paper towels. Serve with fries, mayonnaise mixture, and lemon slices.
*We used Blue Plate Mayonnaise, Tony Chachere’s Original Creole Seasoning, and Abita Amber.