Beer-batter fried catfish

April 25, 2007

MAKES 24 PIECES

� cup all-purpose flour

� cup cornstarch

2 tablespoons Cajun seasoning

1 tablespoon garlic powder

� teaspoon salt

1 teaspoon baking powder

1 teaspoon paprika

� teaspoon ground white pepper

� teaspoon ground red pepper

� teaspoon dried oregano leaves, crushed

3/4 cup room-temperature beer

1 large egg, lightly beaten

Vegetable oil, sufficient for depth of 3 inches in pan

1 pound catfish fillets, cut into 4- inch wide strips

In medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, salt, baking powder, paprika, white and red peppers, and oregano. Whisk in beer and egg until smooth. Cover and refrigerate for 1 to 2 hours.

When ready to cook: In deep skillet or large pan, pour vegetable oil to depth of 3 inches; heat to 375 degrees. Stir batter and fold in catfish. When oil is hot, lift fish strips with tongs, draining excess batter. Place catfish in oil several pieces at a time (do not overcrowd). Fry until well browned on all sides (about 3 minutes). Remove to paper towels to drain. Keep warm; repeat with remaining catfish.

J. R. Brevin

Nutrition facts per serving: 212 calories, 20 g fat, 3 g saturated fat, 17 mg cholesterol, 5 g carbohydrates, 3 g protein, 71 mg sodium, 0 g fiber