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I don't like to eat fish, but my DH loves catfish filets. This is a different way of making tofu that kind of tricks you into thinking they are catfish.
- 1 (16 ounce) packageof drained firm tofu (firm works well, but extra firm will make it easier to handle) or 1 (16 ounce) package extra firm tofu (firm works well, but extra firm will make it easier to handle)
- 1 (12 ounce) cancheap beer
- 1 1⁄2 cups flour (I used whole wheat, but regular white works too)
- 1 cup cornmeal
- 1 tablespoon paprika
- 1 tablespoon garlic pepper seasoning
- 1 tablespoon parsley
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 3⁄4 cup canola oil
- tartar sauce or sweet chili sauce
- Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter.
- In a second bowl, mix remaining 6 ingredients.
- Cut tofu into 1/4 inch thick slices. I got about 10 or 12. Place slices on 1 piece of paper towel then place a couple of paper towels on top of the slices and pat to dry a little.
- Heat oil in heavy skillet or cast iron pan until one drop of water splashed in spits around the pan.
- Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick.
- Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain.
- Serve with tartar sauce or sweet chili sauce.