Ingredients:
- 4 catfish fillets (6-8 ounces each)
- 1 cup all-purpose flour, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beer (lager or pale ale works well)
- 1 cup breadcrumbs
- Vegetable oil for frying
- Crispy Onions for garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Catfish (10 minutes): Rinse the catfish fillets under cold water and pat them dry with paper towels. Set aside.
- Make the Battering Mixture (10 minutes): In a mixing bowl, combine ¾ cup of flour, paprika, garlic powder, salt, and black pepper. Gradually whisk in the beer until smooth, ensuring there are no lumps.
- Prepare the Coating (5 minutes): Place the remaining ¼ cup of flour on a shallow plate. On another plate, spread out the breadcrumbs.
- Coat the Catfish (5 minutes): Dredge each catfish fillet in the flour, shaking off excess. Then dip the fillet into the batter, allowing any excess to drip off. Finally, coat the fillet with bread crumbs, pressing gently to adhere.
- Heat the Oil (5 minutes): In a large skillet, pour about ½ inch of vegetable oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle immediately.
- Fry the Catfish (8 minutes per batch): Carefully place the coated catfish fillets in the hot oil, ensuring not to overcrowd the skillet. Fry for approximately 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve (2 minutes): Plate the crispy catfish and top with crispy onions and chopped parsley if desired. Enjoy while hot!
Pro tip: For an extra crunch, double-dip the catfish in the batter and breadcrumbs before frying.
Prep Time: 30 minutes | Cooking Time: 16 minutes | Total Time: 46 minutes
Calories: 350 kcal | Servings: 4 servings
