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.
Course Main
Cuisine American
Keyword Beer Battered Catfish
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Chill Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Calories 335kcal
Author Michelle
Ingredients
1 to 1½poundscatfishor substitute fish
½cupall purpose flour
½cupcornstarch
2teaspoonsgarlic powder
1teaspoonCajun Seasoning
1teaspoonbaking powder
1teaspoonpaprika
½teaspoonground black pepper
½teaspoonsalt
1egg
¾cupbeerroom-temperature
vegetable oil for frying
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 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.
Video
Notes
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.