Beer Battered Fried Catfish

The Ryan Newman Foundation, which was awarded $10,000 from the Catfish Institute for winning the NASCAR Cook-off, does a lot of great work to help animals. Anyone interested in learning more about catfish can visit The Catfish Institute. To find a restaurant nearby serving catfish, click here.

Ryan Newman's Catfish recipe was one of the first entries in our "Teach a Man to Fish" Sustainble Seafood Event.

Beer Battered Fried Catfish

• 1/2 cup unsifted all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons Cajun seasoning
• 1 tablespoon garlic powder
• 1 teaspoon Everglade seasoning, optional
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon dried oregano leaves, crushed
  
• 3/4 cup room-temperature beer
• 1 large egg, lightly beaten
• Vegetable oil
• 1 pound U.S. Farm-Raised Catfish fillets, cut into 3 to 4 inch strips

In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, Everglades seasoning (if using), baking powder, paprika, white and red peppers and oregano. If not using Everglade seasoning, add 1/2 teaspoon salt. Whisk in beer and egg until smooth. Cover and refrigerate for 1 to 2 hours.

When ready to cook: In a deep skillet or large pan, pour vegetable oil to the depth of 3 inches; heat to 375°F. Stir batter and fold in catfish. When oil is hot, lift fish strips with tongs, draining excess batter; place catfish in oil several pieces at a time (do not over crowd). Fry until well browned on all sides, about 3 minutes. Remove to paper towels to drain. Keep warm, repeat with remaining catfish.

YIELD: About 24 pieces