FRIED FISH AND FRIES

Fried Fish: Ingredients:

1 to 1.5 pounds of firm white fish fillets (such as catfish, tilapia, or cod)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional, for added spice)

Salt and pepper to taste

Vegetable oil for frying

Lemon wedges for serving

Instructions:

Rinse the fish fillets under cold water and pat them dry with paper towels.

In a shallow dish or bowl, pour the buttermilk and add salt and pepper. Place the fish fillets in the buttermilk and let them soak for about 15-30 minutes to tenderize and enhance flavor.

In another shallow dish or bowl, mix the flour, paprika, garlic powder, cayenne pepper (if using), salt, and pepper.

Heat vegetable oil in a deep skillet or pot to about 350°F (175°C).

Remove the fish fillets from the buttermilk and let the excess liquid drip off.

Dredge each fish fillet in the flour mixture, coating both sides evenly. Shake off any excess flour.

Carefully place the coated fish fillets into the hot oil, one or two at a time, depending on the size of your skillet or pot. Fry until golden brown and crispy, usually 4-6 minutes per side, depending on the thickness of the fillets.

Use a slotted spoon or tongs to remove the fried fish from the oil and drain on a paper towel-lined plate. Repeat the process with the remaining fillets.

Serve the fried fish hot with lemon wedges on the side.

Fries: Ingredients:

4 large russet potatoes

Vegetable oil for frying

Salt to taste

Instructions:

Peel the potatoes and cut them into long, thin strips to make fries.

Place the cut potatoes in a large bowl of cold water and let them soak for about 30 minutes. This helps remove excess starch and makes the fries crispier.

Drain the potatoes and pat them dry with paper towels.

Heat vegetable oil in a deep fryer or a large pot to about 350°F (175°C).

Carefully add the potatoes to the hot oil in batches, making sure not to overcrowd the fryer or pot. Fry until the fries are golden brown and crispy, usually 4-6 minutes.

Use a slotted spoon or tongs to remove the fries from the oil and drain on a paper towel-lined plate.

Sprinkle the fries with salt while they are still hot.

Serve the fries