Ken's Beer Batter Fried Catfish
photo by mayernidia
- Ready In:
- 1⁄4 cup flour
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 1⁄2 cup beer (room temperature)
- 1 egg
- 1⁄2 tablespoon garlic powder (optional)
- 1 tablespoon cajun seasoning (optional)
- 1⁄4 teaspoon oregano (dried-optional)
- 1⁄4 teaspoon red pepper flakes (optional)
- 1⁄2 lb catfish fillet
- 1⁄3 cup buttermilk (optional, you can also use milk)
- 1⁄2 teaspoon salt
- vegetable oil
- 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.
- Soak fillets in 1/2 teaspoons salt and 1/3 cup buttermilk or milk (optional step).
- 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.
Questions & Replies
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I give this a 5 star. Loved it! I decided to make this last minute so I didn't have time to let the batter sit for 1-2 hrs. also did not soak fish in milk. Next time I'll thin my batter a little bit more as mine was a little to thick, not your fault, mine. I didn't want to waste what batter I had left so I fried it up like a pancake and give it to my dogs as a treat, they love it. I'm going to use this batter for other things too.
A real nice easy meal here. So simple too. Used all the options except the red pepper flakes, and opted to soak them in buttermilk, rather than regular milk. I am going to have to try this again, when I get time to fish by my house. I am bout 2 miles from a river with tons of catfish. Made for new Zaar.