Ryan Newman's Award Winning Beer Batter Fried Catfish

Ryan Newman's Award-Winning Beer Battered Fried Catfish1/2 cup unsifted all-purpose flour
1/2 cup cornstarch
2 tablespoons Cajun seasoning
1 tablespoon garlic powder
1 teaspoon Everglade seasoning, optional
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried oregano leaves, crushed
3/4 cup room-temperature beer
1 large egg, lightly beaten
Vegetable oil
1 pound U.S. Farm-Raised Catfish fillets, cut into 3 to 4 inch wide strips

1. In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, Everglades seasoning (if using), baking powder, paprika, white and red peppers and oregano.
2. If not using Everglade seasoning, add 1/2 teaspoon salt.
3. Whisk in beer and egg until smooth.
4. Cover and refrigerate for 1 to 2 hours.
5. When ready to cook: In a deep skillet or large pan, pour vegetable oil to the depth of 3 inches; heat to 375°F.
6. 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 over crowd).
7. Fry until well browned on all sides, about 3 minutes. Remove to paper towels to drain. Keep warm, repeat with remaining catfish.

YIELD: About 24 pieces

Original recipe by Jim Campbell of Griffin, Georgia