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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Marinate this for at least 1 hour and allow to cook 3 minutes per batch. Ingredients:
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) |
Directions:
1. In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, salt, baking powder, paprika, peppers, and oregano.
2. Whisk in beer and egg until smooth. Add catfish. Cover and refrigerate for 1 to 2 hours.
3. In a deep skillet or large pan, pour vegetable oil to a 3-inch depth. Heat oil to medium-high heat on stovetop.
4. 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.
5. Drain on paper towels.
6. Repeat with remaining catfish, keeping cooked fish warm until ready to serve.
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