This Beer Battered Catfish is perfectly tender on the inside and light and crispy on the outside. It's dipped in seasoned beer batter and deep-fried to golden perfection.
Keyword Beer Battered Catfish
Prep Time 5minutes
Cook Time 10minutes
Chill Time 30minutes
Total Time 45minutes
1 to 1½poundscatfishor substitute fish
½cupall purpose flour
½teaspoonground black pepper
vegetable oil for frying
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 350°F.
Stir batter, and fold in catfish.
Lift fish strips with tongs, draining excess batter and making sure the whole fish is covered, and place in the oil, being careful not to over-crowd the fryer. (I only do a maximum of 2 at a time)
Fry until browned, about 3-4 minutes, flipping halfway through.
Remove to paper towels to drain excess oil, and repeat with remaining fish.
To check for whether oil is hot enough without using a thermometer, throw some flour into the hot oil. If it sizzles, it's ready.
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°)
Storage: This catfish is best eaten right away. Leftovers can be stored covered in the refrigerator for up to 3 days. Heat leftovers in an air fryer or convection oven until heated through.