Beer-battered Catfish

Main Course

Recipe courtesy of Bon Appétit cookbook

Serves 2

  • 1 tablespoon vegetable oil plus additional oil for frying
  • 1/3 cup plus 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup beer, allow to go flat
  • 2 (4  to 6 ounce) catfish fillets

Beer-battered Catfish

Beer-battered Catfish

Click image to enlarge


Whisk 1/3 cup of flour, salt and pepper in a bowl to blend. Whisk in beer to make the batter.

Add enough vegetable oil to a large skillet to  reach a 1/2-inch depth. Place remaining 2 tablespoons flour on a plate. Coat fish in flour then dip in batter, letting excess drip off. Add fish to hot oil and fry until golden brown and crisp, about 4 minutes per side.
Transfer fish to paper towel to dry (both sides).

Serve with your favorite slaw or potato salad recipe.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive