Beer Battered Catfish Recipes

Steps:

• For the crispy battered fish: Preheat the oven to 200 degrees F. Fit a wire rack in a baking sheet; set aside.
• In a large pot, heat 2 inches of vegetable oil over medium-high heat to 375 degrees F.
• Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, cayenne, paprika, baking powder and pepper. Add the beer and whisk until smooth.
• Working in 2 to 3 batches, coat the fish in the batter. Carefully transfer the battered fish to the hot oil. Fry each batch for 4 minutes, flipping halfway through. Remove the fried fish to the wire rack on the baking sheet to allow the oil to drain away. This will ensure it stays crispy. Transfer the baking sheet with the fish to the oven to keep warm while you get everything else ready. The fish can sit in the oven up to an hour staying warm.
• For serving: Wrap the tortillas in foil and place in the oven to warm for 10 minutes.
• Unwrap the tortillas and serve alongside the fish and all the fixings: cabbage, red onion, cilantro, lime wedges and Charred Lime Crema.
• Heat a grill or grill pan over medium-high heat.
• Toss the jalapenos and onion rounds in the olive oil in a bowl. Grill the jalapenos and onion rounds until charred all over, turning as needed, about 5 minutes total. Place the jalapenos in a bowl and cover tightly with plastic wrap for 10 minutes. Set the onions aside.
• Cut the jalapenos in half, remove the stems and seeds and gently scrape off the charred skin. Roughly chop the grilled onion rounds.
• Combine the jalapenos, onion, cilantro and some salt and pepper in a food processor. Pulse in 2-second increments until finely minced.
• Whisk together the crema and lime zest and juice in a medium bowl. Add the jalapeno-onion mixture to the bowl with the crema and fold everything together until fully incorporated.
• Pour into a serving dish and garnish with cilantro leaves. Serve as a flavorful topping on your favorite tacos.

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.

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.

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.

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.

Steps:

• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

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.

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.

Steps:

• Scramble the egg in a large bowl then whisk in the buttermilk follow by the rest of the ingredients, except fish.
• Heat 2-3 inches of oil in a large frying pan until hot. Dip the nuggets into the batter so they are coated then gently drop into the hot oil. Fry for 5-7 minutes, until golden brown & crispy.
• Repeat until all the fish is fried. Place the fried fish onto a paper towel lined plate to drain excess oil.