Recipe: Beer Batter Fried Catfish and Chips and Fried Fish Breading

Beer Batter Catfish and Chips and Fried Fish Breading
Rec.food.recipes/Valerie (2001)

Here are a couple of tried and true recipes:

Beer Batter Fried Catfish and Chips

1 cup flour
1 tsp. Salt
2 Tbs. Melted butter
2 whole eggs, beaten
1 cup beer
2 egg whites, stiffly beaten
Vegetable Oil for frying
4 catfish fillets
2 large onions, thinly sliced and separated into rings
Tartar sauce

Sift flour and salt into bowl. Stir in melted butter and 2 whole eggs. Gradually add beer and stir until batter is smooth. Let batter stand in warm place for 1 hour, Then fold in beaten egg whites. Fill large, deep heavy pot half full with vegetable oil. Heat the oil to 350 degrees. Dip The catfish in the beer batter and cook two at a time in the hot oil for 3 to 4 minutes Per side,, or until golden brown and the fish 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 brown, about 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve the catfish and chips immediately with tartar sauce.

Fried Fish Breading

For traditional American fried seafood, use a three-step breading process.
a) dip in cornstarch (produces a lighter texture than flour)
b) dip in egg wash
c) dip in a mixture of equal parts corn meal, masa harina corn flour, and flour.

This produces a truly exceptional crust on fried fish, shrimp, oysters, etc. Season all to taste. I like to add seasonings to the fish, cornstarch, egg wash and flour mixture.