Beer-Battered Catfish on Vinegar Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. Whisk 1/3 cup flour, salt, and pepper in medium bowl to blend. Whisk in beer.
2. 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.
3. Toss coleslaw mix, vinegar, honey, and 1 tablespoon oil in medium bowl. Season with salt and pepper. Divide between plates. Place fish atop coleslaw.
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