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Deep-Fried Catfish And 'Chips'

1 cup all-purpose flour
1 teaspoon salt
2 tablespoons melted butter
2 eggs -- beaten
1 cup beer
2 egg whites -- stiffly beaten
Vegetable oil -- for deep-frying
4 catfish fillets - (abt 6 oz ea)
2 large onions -- thinly sliced, and
separated into rings
Tartar Sauce -- (see recipe)

Sift the flour and salt into a bowl. Stir in the melted butter and the eggs. Gradually add the beer and stir until the batter is smooth. Let the batter stand in a warm place for 1 hour, then fold in the beaten egg whites.

Fill a large, deep, heavy pot halfway with vegetable oil. Heat the oil to 350 degrees. Dip the fish fillets in the beer batter and cook 2 at a time in the hot oil for 3 to 4 minutes per side, or until fish is golden and flakes easily when tested with a fork. Drain on paper towels.

Dip the onion rings in the batter and fry them in batches until golden, about 2 minutes per side. Drain on paper towels and sprinkle with salt.

Serve immediately with my homemade Tartar Sauce.

This recipe yields 4 servings.

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