Deep Fried Catfish and Chips

By Markee

The most important part of this dish is the light beer batter.
Also, the “chips” are onion rings. 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.

Ingredients

• 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, about 6 oz. each
• 2 large onions, thinly sliced and separated into rings
• Tartar sauce

Preparation

Step 1

1) Shift the flour and salt into a bowl. Stir in the melted butter and the (2) 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.

2) Fill a large deep heavy pot halfway with vegetable oil. Heat the oil to 350ºF. Dip the fish filets in the beer batter and cook. 2 at a time in the hot oil for 3-4 min per side, or until fish is golden and flakes easily with a fork. Drain on paper towels.

3) Dip the oinion rings in the batter and fry them in batches until golden, about 2 min per side. Drain on paper towels and sprinkle with salt.

4) Serve with tartar sauce.