Best Beer Battered Catfish Recipes

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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

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

BEER-BATTERED CATFISH ON VINEGAR SLAW



Beer-Battered Catfish on Vinegar Slaw image

Make this a new version of Britain's fish and chips with (frozen) steak fries. Lemon tarts from the bakery would be good for dessert.

Yield Makes 2 servings

Number Of Ingredients 10

1/3 cup plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup flat beer
Vegetable oil (for frying)
2 4- to 6-ounce catfish fillets
2 cups purchased coleslaw mix
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 tablespoon vegetable oil

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 BATTERED CATFISH RECIPE - (5/5)



Beer Battered Catfish Recipe - (5/5) image

Provided by navy_shortie

Number Of Ingredients 9

3 lb. catfish
1/4 cup cornmeal
1/4 cup flour
2 eggs, beaten
1 12-ounce beer
1/4 cup minced onion
3 cups vegetable oil
salt
pepper

Steps:

  • In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well. Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil. Roll the catfish into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped catfish into the deep-fry, cook until golden brown.

BEER BATTERED CATFISH



BEER BATTERED CATFISH image

Categories     Fish

Number Of Ingredients 7

catfish fillets, 1 per person
1 1/2 cups flour
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1 1/2 tsp. salt
1/3 cup lemon juice
1 can of beer

Steps:

  • Mix all dry ingredients and separate into 2/3 cup and 1/3 cup. To the 2/3 cup of dry ingredients coat fish. Add 1/3 cup of dry ingredients to 2/3 cup of beer; the consistency should be like pancake batter. Spray Pam in a frying pan to prevent the fish from sticking, cover the bottom in oil and heat to medium-high. Add fish to the batter and fry both sides until golden brown.

BEER-BATTERED CATFISH



Beer-Battered Catfish image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 14

0.5 cups unsifted
0.5 cups cornstarch
2 tablespoons cajun seasoning
1 tablespoons garlic powder
1 teaspoons everglades seasoning
1 teaspoons baking powder
1 teaspoons paprika
0.5 teaspoons white pepper
0.5 teaspoons ground red pepper
0.5 teaspoons dried oregano leaves
0.75 cups beer
1 units eggs
1 pounds catfish fillets
1 units vegetable oil

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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