Deep-Fried Catfish And 'Chips' Recipe - Cooking Index
Deep-Fried Catfish And 'Chips' Recipe - Cooking Index
The most important part of this dish is the light beer batter—also, the 'chips' are onion rings instead of potato chips. The texture of the fried fish comes from the beaten egg whites. When frying the fish and onion rings, do not overcook. They should be light golden -- not brown at all! Serve immediately.
Courses: Main Course| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 teaspoon | 5ml | Salt |
| 2 tablespoons | 30ml | Melted butter |
| 2 | Eggs - beaten | |
| 1 cup | 237ml | Beer |
| 2 | Egg whites - stiffly beaten | |
| Vegetable oil - for deep-frying | ||
| 4 | Catfish fillets - (abt 6 oz ea) | |
| 2 | Onions - thinly sliced, and (large) | |
| Separated into rings | ||
| Tartar Sauce - (see recipe) |
Sift the flour and salt into a 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 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 to 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 and sprinkle with salt.
Serve immediately with my homemade Tartar Sauce.
This recipe yields 4 servings.
Per serving: 545 calories, 35g carbohydrates, 29g protein, 32g fat, 184mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-26-2000
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