Deep-Fried Catfish And 'Chips'

Servings: 4 servings



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.