Fish and Chips Style Fried Catfish

By taochavez

Ingredients

• Ingredients
• 1 1/2 Lbs Catfish filets, cut into 1-inch strips
• 1 Quart Canola or peanut oil for frying (quantity may vary)*
• 1 Lg Egg, beaten
• 1/2 Cup Milk
• 3 1/2 Cups All-purpose flour, divided
• 3 Tbsp Sugar
• 1 1/2 Tsp Baking powder
• 1/2 Tbsp Salt
• 1/2 Tbsp Onion powder
• 1 1/2 Cups Sparkling water

Details

Servings 1
Adapted from cajunchefryan.rymocs.com

Preparation

Step 1

Procedure Steps:
1. Have the catfish strips cut and ready. Heat the oil in a deep fryer or high sided sauce pot to between 350° F and 375° F. Be very careful and use a deep fry thermometer to monitor the oil, or a deep fryer with thermostat settings to maintain the safe temperature. *Depending on the size of your deep fryer you may need more or less oil; the requirement is to be sure there is at least 2 inches of oil in the fryer. Next, pre-heat your oven to a warm holding temperature of 180° F.
2. In a medium bowl combine the beaten egg with the milk to form an egg wash.
3. In a second medium bowl add two cups of the all-purpose flour.
4. Dip the fish pieces a few at a time into the egg wash to moisten, and then dredge them evenly but lightly into the flour. Dust off any excess flour and allow the coated fish strips to air dry on a wax paper lined sheet pan for at least 5 minutes.
5. In a third medium bowl combine the remaining 1 ½ cups flour with the sugar, baking powder, salt, and onion powder. Then using a wire whisk, add the sparkling water until the consistency of a thin pourable batter, not too thin, and not too thick.
6. Dip the floured fish strips 3 or 4 at a time into the batter, then gently slide them into the hot oil and fry on all sides for about 5 to 6 minutes, or until golden brown and floating. Be sure to fry evenly on all sides.
7. As you fry in batches transfer the fried fish strips to a paper towel lined sheet pan and keep warm in the 180° F holding oven.

To Serve: Have salt and malt vinegar ready at the table.