Cajun Fish and Chips
Food and Drink

Excerpted from “Dadgum That’s Good” Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming by John McLemore. Used with permission of Concept, Inc.

Cajun Fish and Chips

"Frying fish is a great option for entertaining large groups of people, because catfish and cod are fairly inexpensive. Fried fish cooks quickly and holds together well, making it ideal for buffet-style gatherings. Make sure that your oil reaches 375°F before you add the fish. If you add it too soon, you’ll get soggy, greasy fish."

John McLemore
Serves: 4


1 gallon cooking oil

1 cup all-purpose flour

2 tablespoons Butterball Cajun Seasoning

1 cup club soda

1 1/4 teaspoons salt

1/4 teaspoon black pepper

1 1/2 pounds cod filets (3/4-inch thick), cut crosswise into 2-inch wide strips

2 pounds russet potatoes, peeled and sliced into ½-inch wide strips

Malt vinegar

Lemon wedges

Fill Butterball® or Masterbuilt Fryer with oil. Heat to 375°F (approximately 15 to 20 minutes).

Add potatoes and fry until golden brown, about 8 minutes, stirring often. Lift the basket of fries slowly out of the oil and transfer to paper towels to drain. Sprinkle with 1 teaspoon salt.

Whisk flour and club soda in a medium bowl until it forms a smooth batter.

Sprinkle fish with 1/2 teaspoon salt, 1/4 teaspoon pepper and Cajun seasoning. Coat fish in batter and fry until coating is crisp and golden brown and the fish is opaque, about 5 to 6 minutes.

Transfer fish to paper towels and sprinkle with 1/4 teaspoon salt. Serve with vinegar and lemon wedges.