Deep-Fried Catfish And 'Chips'
- 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)
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.