Pecan Catfish & Sweet Potato Chips

Pecan catfish with sweet potato chips is a quick Southern supper that hits the trifecta: crisp, sweet, and savory all on one plate. The catfish gets cut into finger-sized strips, painted with a quick brown-mustard-and-honey glaze that does double duty as binder and seasoning, then dredged in a mixture of ground pecans and seasoned bread crumbs. The pecans toast as the fish fries, throwing off that nutty perfume that defines Lowcountry and Mississippi-Delta fish frys.

The sweet potato chips fry first in peanut oil so they stay crisp while you cook the fish. Sliced thin, fried until edges curl and brown, drained on paper towels, salted while still hot. The fish takes four to five minutes per side in the same pan, just until the flesh flakes when you press it with a fork. Serve with orange wedges to cut the richness.

Pro Tips

• Slice the sweet potatoes uniformly thin, about an eighth of an inch, on a mandoline if you have one. Even thickness equals even crisping.
• Pat the catfish dry before brushing with the honey-mustard. A wet surface won’t hold the pecan crust.
• Toast the pecans before grinding for deeper flavor, then pulse with the bread crumbs in a food processor to a sandy texture.
• Don’t crowd the pan. Fry the fish in batches so the oil temperature stays high and the crust stays crisp.

Variations

• Use tilapia or trout instead of catfish if it’s what you’ve got. Adjust cook time for thinner fillets.
• Add a pinch of cayenne or smoked paprika to the bread crumb mix for a Cajun lean.
• Serve with a remoulade or honey-mustard dipping sauce on the side instead of orange wedges.