KEN'S BEER BATTER FRIED CATFISH
DH loves to fish, and when he brings home a "catch", this is the first recipe we go to, of coarse I have to quick grab the 1/2 cup of beer before he gets to it. You can add or delete the seasonings as your taste sees fit,Soaking in buttermilk, is the key to kicking the "fishy" taste, but this is an optional step. The original recipe comes from Ryan Newman. Prep time does not include chill time.
Provided by BakinBaby
Categories Catfish
Time 8m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- BATTER:.
- In a medium bowl, combine flour,cornstarch & your choice of seasonings,baking powder,salt and pepper, whisk in beer & egg until smooth, cover & refrigerate 1-2 hours.
- CATFISH:.
- Soak fillets in 1/2 teaspoons salt and 1/3 cup buttermilk or milk (optional step).
- COOKING:.
- When ready to cook, in a deep skillet, heat oil (about 3" deep) to 375 degrees.
- Allow fillets to drip dry then lightly dab them with a paper towel to insure they are not wet, dip fillets in batter, lift strips with tongs, draining excess batter, then place catfish in oil several pieces at a time (do not over crowd fillets).
- Fry until well browned on all sides (about 3 min.), remove and drain on paper towels.
Nutrition Facts : Calories 166.6, Fat 4.9, SaturatedFat 1.3, Cholesterol 78.5, Sodium 578.4, Carbohydrate 15.8, Fiber 0.4, Sugar 1.1, Protein 11.9
BIG DADDY'S DEEP-FRIED CATFISH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a deep-fryer to 350 degrees F.
- In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
- Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
- Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
BEER BATTERED CATFISH
Make and share this Beer Battered Catfish recipe from Food.com.
Provided by carolinafan
Categories Catfish
Time 1h5m
Yield 24 pieces
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, salt, baking powder, paprika, peppers, and oregano.
- Whisk in beer and egg until smooth. Add catfish. Cover and refrigerate for 1 to 2 hours.
- In a deep skillet or large pan, pour vegetable oil to a 3-inch depth. Heat oil to medium-high heat on stovetop.
- When oil is hot, lift fish strips with tongs to drain excess batter. Fry catfish in oil, several pieces at a time (being careful not to overcrowd), for approximately 3 minutes per batch, or until well browned on all sides.
- Drain on paper towels.
- Repeat with remaining catfish, keeping cooked fish warm until ready to serve.
Nutrition Facts : Calories 53.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 17.7, Sodium 77.2, Carbohydrate 5.1, Fiber 0.2, Sugar 0.1, Protein 3.6
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