Beer Battered Catfish On Vinegar Slaw Food

BAJA FISH TACOS

Steps:

• Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
• Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
• Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
• In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
• Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
• Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
• Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
• Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
• Note: Nutritional Information does not include the chipotle sauce.

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.