Beer Battered Fried Catfish
Courtesy of The Catfish Institute
Servings: 8
Prep Time: 10 Min.
Cook Time: 15 Min.
Chill Time: 1 Hr.
Prep Time: 10 Min.
Cook Time: 15 Min.
Chill Time: 1 Hr.
What you need:
* 1/2 c. flour
* 1/2 c. cornstarch
* 2 Tbsp. cajun seasoning
* 1 Tbsp. garlic powder
* 1 tsp. Everglade seasoning, (if not available, substitute 1/2 tsp. salt)
* 1 tsp. baking powder
* 1 tsp. paprika
* 1/2 tsp. ground white pepper
* 1/2 tsp. ground red pepper
* 1/2 tsp. dried leaf oregano, crushed
* 3/4 c. beer at room temperature
* 1 large egg, lightly beaten
* vegetable oil
* 1 lb. U.S. Farm-Rasied catfish fillets, cut into 3 to 4 Inch strips
* 1/2 c. cornstarch
* 2 Tbsp. cajun seasoning
* 1 Tbsp. garlic powder
* 1 tsp. Everglade seasoning, (if not available, substitute 1/2 tsp. salt)
* 1 tsp. baking powder
* 1 tsp. paprika
* 1/2 tsp. ground white pepper
* 1/2 tsp. ground red pepper
* 1/2 tsp. dried leaf oregano, crushed
* 3/4 c. beer at room temperature
* 1 large egg, lightly beaten
* vegetable oil
* 1 lb. U.S. Farm-Rasied catfish fillets, cut into 3 to 4 Inch strips
What to do:
1. In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, Everglades seasoning (substitute salt if not available)), baking powder, paprika, white and red ground peppers and oregano.
2. Whisk in beer and egg until smooth. Cover and refrigerate for 1 to 2 hrs.
3. When ready to cook: In a deep skillet or large pan, pour vegetable oil to the depth of 3 inches; heat to 375°F. Stir batter and fold in catfish. When oil is hot, lift fish strips with tongs, draining excess batter; place catfish in oil several pieces at a time (do not over crowd). Fry until well browned on all sides, about 3 min. Remove to paper towels to drain. Keep warm, repeat with remaining catfish.
2. Whisk in beer and egg until smooth. Cover and refrigerate for 1 to 2 hrs.
3. When ready to cook: In a deep skillet or large pan, pour vegetable oil to the depth of 3 inches; heat to 375°F. Stir batter and fold in catfish. When oil is hot, lift fish strips with tongs, draining excess batter; place catfish in oil several pieces at a time (do not over crowd). Fry until well browned on all sides, about 3 min. Remove to paper towels to drain. Keep warm, repeat with remaining catfish.