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Beer Batterd Fried Catfish

Ryan Newman’s Award Winning Beer Batter Fried Catfish

  • 1/2 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.

Yields about 24 pieces
Original recipe by Jim Campbell of Griffin, Georgia