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Thin-Fried Beer-Battered Catfish

Source of Recipe

From "Kevin Belton's Big Flavors of New Orleans" by Kevin Belton


Recipe Introduction

"Catfish is a hallmark fish in the heartland of Louisiana. Catfish is always available when the trout and redfish aren't running. Thin filets are my personal preference. Farm-raised catfish is more the norm for availability these days. That's why we add the flavors of beer and seasonings. Thin is best, too. When I can get fresh catfish from Des Allemands, it's strictly cornmeal breading without all the extras because that catfish is the best in the world."

List of Ingredients

◦� Peanut oil or vegetable oil (see Note)
◦� 12 very thin catfish fillets
◦� 2 cups fine yellow cornmeal or corn flour
◦� � cup all-purpose flour
◦� 1 � teaspoons salt
◦� ⅛ teaspoon cayenne pepper
◦� 16 ounces amber beer
◦� 2 tablespoons Creole seasoning
◦� Salt and pepper, to taste
◦� 2 tablespoons Italian parsley
◦� Lemon wedges
◦� Sliced red onion
◦� Creole Tartar Sauce (recipe follows)
◦� Hot sauce


Recipe

Preheat deep fryer with oil to 350 degrees. Rinse fillets and pat dry. Chill for 15 minutes.

Combine cornmeal, flour, salt, cayenne, and beer to make a batter. Add more liquid as needed. Thoroughly mix to fully incorporate and remove any lumps.

Dip cold filets into batter to thoroughly coat. Immediately place in fryer and fry until golden brown, about 4 minutes. The thin filets will curl in the cooking process, but that is perfect, and the thinness helps achieve the crispness and flavor profile. Drain on a paper towel, sprinkle with Creole seasoning, salt, pepper, and parsley, and serve with a lemon wedge, onion slices, and tartar and hot sauces.

Serves 4 to 6



Creole Tartar Sauce:

◦� 1 cup mayonnaise
◦� 1 teaspoon Creole mustard
◦� 3 tablespoons sweet pickle relish, chopped dill pickle, or dill relish
◦� 1 teaspoon lemon juice
◦� Salt and pepper to taste

Combine all ingredients thoroughly.
Refrigerate to chill.


❧ Note:
The amount of oil depends if you are using a cast iron skillet, about 2 cups (and be prepared to replenish); or a tabletop deep fryer which might require 6 cups or more.