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Big Daddy's deep-fried catfish

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
Vegetable oil, for frying
140g plain flour
140g polenta
1 tbsp. baking powder
1 tbsp. salt
1/2 tsp. cayenne pepper
1 (350ml) bottle amber beer
4 (170g) catfish fillets
1 tsp. salt
1 tsp. cracked black pepper
2 tbsp. granulated garlic
1 lemon, juiced
1) Preheat a deep-fryer to 180C/Gas Mark 4. In a large bowl, add the flour, polenta, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.

2) Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with the salt mixture.

3) Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

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