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Deep-Fried Catfish And 'Chips'


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  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 2 eggs beaten
  • 1 cup beer
  • 2 egg whites stiffly beaten
  • Vegetable oil for deep-frying
  • 4 catfish fillets - (abt 6 oz ea)
  • 2 large onions thinly sliced, and separated into rings
  • Tartar Sauce (see recipe)


Servings 4


Step 1

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.

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