50+ Friends Club Cookbook
Fish and Shellfish
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Deep Fried Catfish and Chips
From the Kitchen of: H@ppy
Source: Parade Magazine March 26, 2000
I haven't fixed these yet but the picture looks delicious
| 1 |
c. |
Flour |
| 1 |
tsp. |
Salt |
|
| 2 |
Tbsp. |
melted Butter |
| 2 |
|
Eggs, beaten |
| 1 |
c. |
Beer |
| 2 |
|
Egg whites, stiffly beaten |
|
|
Vegetable Oil for frying |
| 4 |
|
Catfish Fillets, about 6 oz each |
| 2 |
lge |
Onions, thinly sliced and separated into rings |
|
|
Tartar Sauce |
Sift the flour and salt into bowl. stir in the melted butter and the eggs. Gradually add the beer and stir until the batter is smooth. Let the batter stand in a warm place for 1 hour, then fold in the beaten egg whites.
Fill a large deep heavy pot halfway up with vegetable oil. Heat the oil to 350 degrees. Dip the fish fillets in the beer batter and cook 2 at a time in the hot oil for 3-4 minutes per side or until fish is golden and flakes easily when tested with a fork. Drain on paper towels.
Dip the onion rings in the batter and fry them in batches until golden, about 2 minutes per side. Drain on paper towels adn sprinkle with salt.
Serve immediately with Tartar Sauce.