4 large sweet potatoes (about 2 pounds), peeled and cut lengthwise into 1/2-inch-thick strips
1/4 cup vegetable oil
1/4 cup sour cream
1 teaspoon cayenne pepper, divided
1 teaspoon salt, divided
2 cups self-rising cornmeal
2 teaspoons parsley
1/2 cup vegetable oil
2 pounds catfish fillets
What To Do:
Preheat oven to 450 degrees F.
In a large bowl, combine potatoes and oil; toss to coat completely. Spoon potatoes onto rimmed baking sheets in a single layer.
Bake 25 to 30 minutes, or until they begin to brown. Turn potatoes over and bake an additional 5 to 8 minutes, or until golden.
Meanwhile, in a shallow dish, whisk together the eggs, sour cream, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt; beat well. In another shallow dish, combine the cornmeal, the remaining cayenne pepper, the parsley, and remaining salt; mix well.
In a large skillet over medium-high heat, heat oil until hot but not smoking. Dip catfish in egg mixture then in the cornmeal mixture, coating completely.
Cook catfish in batches 4 to 5 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately with chips.
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