Beer Battered Catfish Recipes

BIG DADDY'S DEEP-FRIED CATFISH

Steps:

• Preheat a deep-fryer to 350 degrees F.
• In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
• Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
• Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

BEER BATTERED CATFISH RECIPE - (5/5)

Steps:

• In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well. Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil. Roll the catfish into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped catfish into the deep-fry, cook until golden brown.

KEN'S BEER BATTER FRIED CATFISH

Steps:

• BATTER:.
• 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.
• CATFISH:.
• Soak fillets in 1/2 teaspoons salt and 1/3 cup buttermilk or milk (optional step).
• COOKING:.
• 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.

BEER BATTERED CATFISH

Steps:

• In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, salt, baking powder, paprika, peppers, and oregano.
• Whisk in beer and egg until smooth. Add catfish. Cover and refrigerate for 1 to 2 hours.
• In a deep skillet or large pan, pour vegetable oil to a 3-inch depth. Heat oil to medium-high heat on stovetop.
• 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.
• Drain on paper towels.
• Repeat with remaining catfish, keeping cooked fish warm until ready to serve.

BEER-BATTERED CATFISH

Steps:

• In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, Everglades Seasoning, baking powder, paprika, peppers, and oregano. Whisk in beer and egg until smooth. Add catfish. Cover and refrigerate for 1 to 2 hours.
• In a deep skillet or large pan, pour vegetable oil to a 3-inch depth. Heat oil to 375°F over medium-high heat on stovetop.
• 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 over-crowd), for approximately 3 minutes per batch, or until well browned on all sides. Drain on paper towels. Repeat with remaining catfish, keeping cooked fish warm until ready to serve.