Cajun Cornmeal Beer Battered Fish Filets Recipes

CAJUN SEASONED BEER BATTERED FRIED FISH

Steps:

• In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers.
• Put the all-purpose flour in a plate or wide, shallow bowl.
• In another bowl, combine the remaining salt and black pepper with cayenne pepper, and the corn flour; stir to blend thoroughly.
• Cut fish fillets into bite-sized chunks or nuggets. Drop several chunks in the all-purpose flour and then put them in the egg mixture to coat.
• Drop the fish into the corn flour mixture, turning to coat thoroughly.
• Place the coated fish on a rack to dry slightly.
• Preheat oil in deep fryer to about 370 F.
• Working in small batches, fry the fish nuggets until they are golden brown and float to the surface, about 3 to 5 minutes. Take care not to overcook.
• With a slotted metal spoon, remove the fish nuggets to paper towels to drain. Pat them gently with paper towels to soak up any excess oil.

CAJUN BEER BATTER FISH NUGGETS

Steps:

• In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370°F. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook. Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil. Use this batter to fry shrimp, oysters, and other shellfish. Serves 4*If you can't find corn flour, we suggest processing cornmeal in the blender or food processor to make it finer.

CAJUN BAKED CATFISH

Steps:

• Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

PAN-FRIED CORNMEAL BATTER FISH

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.

BEER BATTER FISH FILLETS

Steps:

• In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
• Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
• Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

BEER BATTER SEAFOOD

Steps:

• Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350ºF.
• Lightly coat fish with the 3 to 4 tablespoons Bisquick mix (or cornstarch).
• Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
• Dip fish into batter, letting excess drip into bowl.
• Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

CAJUN CORN MEAL BREADED CHICKEN AND FISH

Steps:

• Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate. Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl. Place buttermilk and hot sauce in separate shallow bowl.
• Cut chicken or fish lengthwise into 5 x 1-inch strips. Working in batches, coat with flour mixture, shaking off any excess. Dip into buttermilk to coat, then coat with corn meal mixture. Let stand 10 minutes.
• Heat oil in 12-inch skillet over medium heat. Add chicken or fish to hot oil in batches. Cook 3 minutes. Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork. Drain on paper towels.