Kens Beer Batter Fried Catfish Food

KEN'S BEER BATTER FRIED CATFISH

Ken's Beer Batter Fried Catfish image

DH loves to fish, and when he brings home a "catch", this is the first recipe we go to, of coarse I have to quick grab the 1/2 cup of beer before he gets to it. You can add or delete the seasonings as your taste sees fit,Soaking in buttermilk, is the key to kicking the "fishy" taste, but this is an optional step. The original recipe comes from Ryan Newman. Prep time does not include chill time.

Provided by BakinBaby

Categories Catfish

Time 8m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

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

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.

Nutrition Facts : Calories 166.6, Fat 4.9, SaturatedFat 1.3, Cholesterol 78.5, Sodium 578.4, Carbohydrate 15.8, Fiber 0.4, Sugar 1.1, Protein 11.9

BIG DADDY'S DEEP-FRIED CATFISH

Big Daddy's Deep-Fried Catfish image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
1 (12-ounce) bottle amber beer
4 (6-ounce) catfish fillets
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons granulated garlic
1 lemon, juiced

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

Beer Battered Catfish image

Make and share this Beer Battered Catfish recipe from Food.com.

Provided by carolinafan

Categories Catfish

Time 1h5m

Yield 24 pieces

Number Of Ingredients 14

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)

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.

Nutrition Facts : Calories 53.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 17.7, Sodium 77.2, Carbohydrate 5.1, Fiber 0.2, Sugar 0.1, Protein 3.6

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