Beer Battered Catfish Food

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.

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 OVEN FRIED FISH

Steps:

• Preheat oven to 450°F.
• Coat the bottom of a jelly roll or baking pan with vegetable oil.
• Combine flour, pepper, and garlic salt in a large bowl.
• Add beer and stir well.
• Beat egg whites until stiff peaks form.
• Gently fold egg whites into flour mixture.
• Combine breadcrumbs and parsley in a shallow dish.
• Dip one fish strip into the flour mixture and then dredge in the breadcrumb mixture. Place on the prepared baking sheet.
• Repeat with the remaining fish strips.
• Lightly coat strips with cooking spray.
• Bake in preheated oven for 15 minutes or until the fish flakes easily with a fork.
• Remove from oven.
• Preheat broiler.
• Broil the fish strips 1 minute or until tops are lightly browned.

BEER-BATTERED CATFISH ON VINEGAR SLAW

Steps:

• Whisk 1/3 cup flour, salt, and pepper in medium bowl to blend. Whisk in beer.
• Add enough oil to heavy large skillet to reach depth of 1/2 inch. Heat oil to 350°F. Place remaining 2 tablespoons flour on plate. Coat fish with flour. Dip in batter, letting excess drip off. Fry fish until golden brown and crisp, about 4 minutes per side. Drain fish on paper towels.
• Toss coleslaw mix, vinegar, honey, and 1 tablespoon oil in medium bowl. Season with salt and pepper. Divide between plates. Place fish atop coleslaw.

BEER BATTER FOR FISH

Steps:

• In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
• In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
• In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. 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.

BEER BATTERED FISH

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
• Gradually mix in one beer until a thin batter is formed.
• You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil.
• Fry fish, turning once, until both sides are golden brown.
• Drain on paper towels, and serve warm.

BATTER FRIED CATFISH NUGGETS

Steps:

• Wash catfish and pat dry with paper towels.
• Cut fish into 1 inch cubes.
• Place on paper towels and set aside while doing next step.
• COMBINE: Flour, salt and baking powder in a bowl. Add milk, egg and butter; beat until smooth.
• Heat 1 inch or more of oil in a skillet to 365 degrees on medium heat (be sure you allow oil temperature to come back to 365 degrees between batches).
• Dip one fish cube at a time into batter, coating all sides. Place as many in the oil as you can fit WITHOUT crowding.
• Fry until golden brown.
• Drain on paper towels and serve immediately.