Southern Game Day Tailgating: Football Party Fish & Chips

Tailgating-Recipes-Football-Bunting-Southern-Tailgating-Recipes-By-Rebecca-Gordon-Buttermilk-Lipstick-Gameday-Entertaining-Ideas-Football-Party-Menus-Classic-Tailgating-SnacksGame Day Entertaining

September 29, 2018

Alabama vs Louisiana-Lafayette
Auburn vs Southern Miss

Football Party Fish & Chips

Cajun flavors with a classic Mississippi favorite, farm raised catfish, star front & center in this game day entertaining football party menu that both Alabama & Auburn fans can appreciate. Beer Battered Cajun Fried Catfish with Dill Pickle Remoulade may be prepared a little bit ahead of time if entertaining guests in your home. However, if you plan to travel to campus, look for details on how to pack the necessary items in order to be well equipped when cooking tent side. Homemade Cajun Potato Chips offer good crunch & flavor for a fun twist on a classic combination. The fish & the chips may be served in charming craft sacks to make the meal festive & clean up simple.  

Classic-Tailgating-Snacks-Southern-Tailgating-Recipes-Beer-Battered-Fried-Catfish-and-Cajun-Potato-Chips-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Football-Party-Entertaining-Ideas-Football-Party-Entertaining-Ideas-Appetizers-dip-classic-tailgate-recipes-snack-starters-game-day-tailgating-party-foodThe Game Plan

Prepare the remoulade up to 2 days ahead of time. Cover & chill.

Fry the fish up to 30 minutes before serving if hosting guests at home.
Place on paper towel-lined half sheet pans & keep warm in a 200 degree oven.
Look to Southern Tailgating Recipes: Beer Battered Cajun Fried Catfish for tips on frying.

The potato chips may be prepared up to one day ahead of time.
Store in an airtight container.

Fill in with a few homemade crafts to sweeten the table.
Football Bunting adds loads of charm while Tag Football Sacks elevate a spicy batch of homemade chips.
With these essential pointers & ideas, your tailgating party menu will score big.  

Game Day Entertaining & Tailgating Recipes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Tailgate Party Menus Cooking Baking Grilling & Smoking Tutorials Game Day Hostess TV Cooking Personality Birmingham Alabama Modern Southern Socials Southern Entertaining Southern Hostess Parties & Football The Menu

Game Day Fish & Chips

Spicy southern fried catfish merges the best of regional food favorites into one team taunting menu. When accompanied with a pungent sauce & homemade potato chips it sails into the zone for a win-win. 

Beer Battered Cajun Fried Catfish
Dill Pickle Remoulade
Cajun Potato Chips
Classic Dill Pickle Chips
Beer * Water

Southern-Tailgating-Recipes.-Beer-Battered-Cajun-Fried-Catfish-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick.-Game-Day-Entertaining-Tailgating-Recipes-Beer-Battered-Cajun-Fried-Catfish-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Game-Day-Entertaining-Southern-Tailgating-Recipes-Football-Party-Menus-Dip-Appetizer-Sandwich-Tailgate-Party-Classic-Tailgate-Recipes-gameday-entertaining-ideas-TV-Cooking-Personality-Pastry-Chef-Birmingham-Alabama-Tailgating-Football-Crafts-Southern-Entertaining-Southern-Hostess-Dill-Pickle-Remoulade

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBeer Battered Cajun Fried Catfish
makes 6 servings

The Basic Fundamentals

Whisk together the southern kissed tempura-style batter as the oil heats for the crispiest results.

Vegetable oil
1 cup soft wheat self-rising flour
1/2 cup plain yellow cornmeal
1/2 cup cornstarch
2 tsp Creole or Cajun seasoning
1 cup beer
1 egg
2 lbs catfish, cut into 1/2-inch strips
Dill Pickle Remoulade

Pour the oil to a depth of 1 1/2-inches in a Dutch oven & heat to 360 degrees. Meanwhile, whisk together the flour, the cornmeal, the cornstarch & the Cajun seasoning in a large bowl. Combine the beer & the egg in a small bowl. Whisk the egg mixture into the flour mixture until well blended. Dip the catfish, a few pieces at a time, into the batter, tapping off any excess. Fry, in batches, 2 to 3 minutes or until golden brown. Remove with a slotted spoon & place on a paper towel-lined wire rack over a sheet pan. Allow the oil to return to 360 degrees between batches. Keep warm in a 200 degree oven. Serve with the Dill Pickle Remoulade.

The Extra Point

Try this irresistible batter with shrimp for equally tasty results.

Game-Day-Entertaining-Southern-Tailgating-Recipes.-Dill-Pickle-Remoulade-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-GameDay-Entertaining-Tailgating-Recipes-Beer-Battered-Cajun-Fried-Catfish-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Game-Day-Entertaining-Southern-Tailgating-Recipes-Football-Party-Menus-Dip-Appetizer-Sandwich-Tailgate-Party-Classic-Tailgate-Recipes-gameday-entertaining-ideas-TV-Cooking-Personality-Pastry-Chef-Birmingham-Alabama-Tailgating-Football-Crafts-Southern-Entertaining-Southern-Hostess-Dill-Pickle-Remoulade

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickDill Pickle Remoulade
makes about 1 1/2 cups

Game Changer

The classic combination of fish & chips wouldn’t be the same without serving a tangy malt vinegar on the side. Using a little bit of the dill pickle brine in the remoulade offers a surprising new twist to that very notion.

1 cup mayonnaise
1/4 cup coarsely chopped Classic Dill Pickle Chips
2 Tbsp Creole or Hot Moonshine Mustard
3 Tbsp dill pickle juice
1 scallion, minced
2 Tbsp chopped fresh parsley
1 garlic clove, pressed
Garnish: Fresh dill

Stir together all of the ingredients in a medium bowl.

The Extra Point

Serve over shrimp or crawfish po’ boy sandwiches for a delicious change of pace. 

Southern-Tailgating-Recipes-Beer-Battered-Fried-Catfish-and-Cajun-Potato-Chips-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Football-Party-Entertaining-Ideas-Football-Party-Entertaining-Ideas-Appetizers-dip-classic-tailgate-recipes-snack-starters-game-day-tailgating-party-food-How-To-Make-Cajun-Potato-Chipsrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCajun Potato Chips
makes 6 to 8 servings

The Basic Fundamentals

Soaking the sliced potatoes in salted water will aide in drawing out the starch that must be rinsed away before frying. Look to Cooking Classic: Homemade Potato Chips for a detailed visual tutorial on how to make them properly. 

1 1/2 lbs russet potatoes, rinsed
2 Tbsp kosher salt
Vegetable oil
1 tsp Creole or Cajun seasoning

Slice the potatoes to an even 1/8-inch thickness using a mandoline. Place the potato slices in a Medium bowl filled halfway with water while prepping them. Sprinkle 4 tablespoons of salt over the potatoes & stir the mixture well being certain they are submerged. Chill 2 hours.

Pour the oil to a depth of 1-inch in a 3 1/2 quart saucepan & heat to 350 degrees. Meanwhile, drain the potato slices & rinse under cool water. Fill a clean bowl with water, add the potatoes then drain again. Place the slices over paper towels. Remove the excess moisture by topping with additional paper towels & gently blot them dry. Drop the potatoes into the oil, in batches, being certain not to overcrowd the pan & tousle the potatoes during frying with a spider so they cook evenly. Cook 2 to 3 minutes or until evenly golden brown. Remove the potatoes from the oil & place over paper towels. Gently blot with paper towels to remove excessive grease. 

Preheat the oven to 300 degrees. Transfer the chips to paper towel lined half sheet pans, placing them in a single layer. Bake the pans 7 minutes. Remove from the oven. Sprinkle the chips with the seasoning. Cool completely. 

The Extra Point

A variety of seasonings may be added to the chips after frying, if desired. Use your favorite flavor combination to handcraft a signature batch.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Talk A Good Game Of Football

Learn some facts & get in the game. Be certain you’re up-to-date with the team matchups each week. While perusing the tailgating spread option with a cocktail in tow, it’s always a smart idea to have a few tidbits of information to offer when small talk beckons with Uncle Jebediah who’s inevitably reaching in for another rib. Here are some team facts & a smidgen of history to help you navigate a game winning conversation full of football know-how.

Alabama vs Louisiana-Lafayette

Alabama has won all 8 of the games played against the University of Louisiana-Lafayette, including the first matchup on the gridiron in 1942 with a 54-0 shutout. The Crimson Tide hosts the Ragin’ Cajuns in Bryant Denny Stadium Saturday with a kick-off scheduled for 11 am cst on SECN.

Auburn vs Southern Miss

In 1990, Brett Farve led the Southern Miss Golden Eagles to victories over both Alabama & Auburn during regular season games  which eventually secured them in a spot in the All-American Bowl against NC State, however they walked away with a disappointing loss. Auburn hosts Southern Miss in Jordan-Hare Stadium with a 3 pm cst kickoff on SECN.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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