Beer Battered Catfish Fry - Catfish is covered in a flavorful, zesty, and slightly spicy beer batter, then deep fried to golden perfection.
Course Main
Prep Time 40minutes
Cook Time 5minutes
Total Time 45minutes
Servings 4-6
Author The Gracious Wife
Ingredients
1-1.5poundscatfishor substitute fish
1/2cupall purpose flour
1/2cupcornstarch
1tablespoongarlic powder
1teaspoonbaking powder
1teaspoonpaprika
1/2teaspoonground black pepper
1/2teaspoonoregano
2tablespoonCajun Seasoningsee substitute below if you don't have any on-hand
1egg
3/4cupbeerroom-temperature
vegetable oil for frying
Cajun Seasoning
1teaspoonsalt
1teaspoongarlic powder
1 1/4teaspoonspaprika
1/2teaspoonground black pepper
1/2teaspoononion powder
1/2teaspooncayenne pepper
1/2teaspoonoregano
1/8teaspoondried thyme
1/4teaspoonred pepper flakes
Instructions
In a medium bowl, mix together your flour, cornstarch, baking powder, and all your spices. Add your beer and egg, and mix well, until everything is incorporated. Refrigerate for at least 30 min to help everything set.
When ready to cook, pour vegetable oil in a fryer or deep skillet to a depth of at least 3 inches, and heat to 375°. Stir batter, and fold in catfish.
When oil is hot, lift fish strips with tongs, draining excess batter, and place in the oil, being careful not to over-crowd the fryer.
Fry until browned, about 3-4 minutes.
Remove to paper towels to drain excess oil, and repeat with remaining fish.
Serve warm with chips. To keep warm while you fry the rest of the fish, place on a baking sheet and keep in a low, warmed oven (150°-200°)