Ingredients
Beer Battered Catfish
- 1 pound (450 grams) catfish (or any other white fish)
- ⅓ cup (40 grams) all purpose flour
- ½ teaspoon baking powder
- 2 ½ tablespoons cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ cup (120 ml) light beer
Cooking
- ¼ cup (30 grams) all purpose flour
- vegetable oil for frying
Tartar Sauce
- ½ cup (120 grams) mayonnaise
- ½ (60 grams) yellow onion, finely diced
- 1 medium (40 grams) pickle, finely diced
- 3 teaspoons pickle juice
- pepper to taste
- parsley, chopped (optional)
Instructions
- First make the tartar sauce. Mix the mayonnaise with the diced onion and pickle. Add pickle juice one spoon at a time until you reach your desired saltiness. Season with pepper and sprinkle with chopped parsley (optional). Store in the refrigerator.
- Prepare the fish. Cut it into pieces of approximately 4 x 1.5 inches (10 x 4 cm).
- Mix together flour, baking powder, cornstarch, garlic powder and salt in a bowl. Add the beer and mix thoroughly.
- Prepare a baking pan with a wire rack on top to cool the fish and catch any excess oil. Prepare a plate with ¼ cup of flour.
- Heat up about an inch (2.5 cm) of oil in a small pan. If using a thermometer, the oil should be at about 350-370 F (180 C). Alternatively drop a pinch of flour into the oil – it is ready for frying if it starts to bubble.
- When the oil is hot, dredge one piece of fish at a time in flour, dip it in batter and place in oil. Fry for 2-3 minutes on each side or until golden. When done, allow the fish to cool on the prepared wire rack. Fry no more than 2-3 pieces at once or the temperature of the oil will drop.