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Beer-Battered Catfish

Kraft Memeber Recipe
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Makes: 24 pieces Total Time: 1 hr 15 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1/2 cup unsifted all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon garlic powder
  • 1 teaspoon Everglades Seasoning* or 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon dried oregano leaves, crushed
  • 3/4 cup beer, at room temperature
  • 1 egg, lightly beaten
  • 1 pound catfish fillets, cut into 3- to 4-inch wide strips
  • Vegetable oil for frying
make it
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.
*Everglades Seasoning is a mixture of herbs and spices.
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