Makes:
24 pieces
Total Time:
1 hr 15 min
Submitted by:
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.
Notes
*Everglades Seasoning is a mixture of herbs and spices.
