Beer Battered Catfish

Name: Beer Battered Catfish
Ingredients: 1/2 cup unsifted all-purpose flour; 1/2 cup cornstarch; 2 tablespoons cajun seasoning; 1 tablespoon garlic powder; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon paprika; 1/2 teaspoon white pepper; 1/2 teaspoon ground red pepper; 1/2 teaspoon dried oregano leaves, crushed; 3/4 cup beer, room temperature; 1 egg, lightly beaten; 1 lb catfish fillet, cut into 3- to 4-inch wide strips; vegetable oil (for frying)

14 ingredients

6 steps

Ingredients

1/2 cup unsifted all-purpose flour
1/2 cup cornstarch
2 tablespoons cajun seasoning
1 tablespoon garlic powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried oregano leaves, crushed
3/4 cup beer, room temperature
1 egg, lightly beaten
1 lb catfish fillet, cut into 3- to 4-inch wide strips
vegetable oil (for frying)

Directions

1

In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, salt, baking powder, paprika, peppers, and oregano.
2

Whisk in beer and egg until smooth. Add catfish. Cover and refrigerate for 1 to 2 hours.
3

In a deep skillet or large pan, pour vegetable oil to a 3-inch depth. Heat oil to medium-high heat on stovetop.
4

When oil is hot, lift fish strips with tongs to drain excess batter. Fry catfish in oil, several pieces at a time (being careful not to overcrowd), for approximately 3 minutes per batch, or until well browned on all sides.
5

Drain on paper towels.
6

Repeat with remaining catfish, keeping cooked fish warm until ready to serve.