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Ingredients
- 1 c. all-purpose flour
- 1 tsp salt
- 2 Tbsp. melted butter
- 2 x Large eggs beaten
- 1 c. beer
- 2 x egg whites stiffly beaten Vegetable oil for deep-frying
- 4 x catfish fillets - (abt 6 ounce ea)
- 2 lrg onions thinly sliced, and separated into rings Tartar Sauce (see recipe)
Directions
- Sift the flour and salt into a bowl. Stir in the melted butter and the Large eggs. Gradually add in the beer and stir till the batter is smooth. Let the batter stand in a hot place for 1 hour, then mix in the beaten egg whites.
- Fill a large, deep, heavy pot halfway with vegetable oil. Heat the oil to 350 degrees. Dip the fish fillets in the beer batter and cook 2 at a time in the warm oil for 3 to 4 min per side, or possibly till fish is golden brown and flakes easily when tested with a fork. Drain on paper towels.
- Dip the onion rings in the batter and fry them in batches till golden brown, about 2 min per side. Drain on paper towels and sprinkle with salt.
- Serve immediately with my homemade Tartar Sauce.
- This recipe yields 4 servings.
- Comments: The most important part of this dish is the light beer batterualso, the 'chips' are onion rings instead of potato chips. The texture of the fried fish comes from the beaten egg whites. When frying the fish and onion rings, don't overcook. They should be light golden brown - not brown at all! Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 76 | 30% |
| Total Fat 8.58g | 11% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 662mg | 28% |
| Potassium 183mg | 5% |
| Total Carbs 32.45g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.14g | 2% |
| Protein 7.4g | 12% |
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