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Almond Beer Battered Catfish

775%20almond_beer_catfishrt214x258

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5
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INGREDIENTS

1/2 cup almond flour
1/2 cup cornstarch
1/4 cup Cajun seasoning
1 tbsp. garlic powder
1 tsp. baking powder
1 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. ground red pepper
1/2 tsp. salt
1/2 tsp. dried oregano
3/4 cup room-temperature beer
1 large egg, lightly beaten
2 cups chopped almonds
Vegetable oil, for frying
1 (1 1/4 lb.) catfish fillet, cut into 1" pieces
0.667 cup of Spicy Almond Catfish Sauce Magnifying_glass
0.333 cup of Tartar sauce Magnifying_glass

INSTRUCTIONS

  1. 1
    Combine flour, cornstarch, Cajun seasoning, garlic powder, baking powder, paprika, black and red pepper, salt and oregano in a medium bowl. Whisk in beer and egg until smooth. Cover and refrigerate for 1 to 2 hours Prepare Tartar Sauce and Spicy Almond Catfish Sauce. Combine flour, cornstarch, Cajun seasoning, garlic powder, baking powder, paprika, black and red pepper, salt and oregano in a medium bowl.
  2. 2
    Whisk in beer and egg until smooth. Cover and refrigerate for 1 to 2 hours Prepare Tartar Sauce and Spicy Almond Catfish Sauce. Line a plate or baking sheet with absorbent paper towels.
  3. 3
    Place chopped almonds in a shallow dish. In a deep skillet, pour vegetable oil to the depth of about 1/2"; heat oil to 375˚F using a fryer thermometer. Stir batter, and working with one piece at a time, dip the fish into batter, then dredge fish in almonds, covering all sides generously.
  4. 4
    Fry the fish a few pieces at a time for 3 to 4 minutes, turning to brown all sides. Using tongs, transfer fish to paper towel-lined plate (or baking sheet, if using) to drain. Serve hot with Tartar Sauce and Spicy Almond Catfish Sauce.
  5. 5
    Line a plate or baking sheet with absorbent paper towels. Place chopped almonds in a shallow dish. In a deep skillet, pour vegetable oil to the depth of about 1/2" ; heat oil to 375˚F using a fryer thermometer. Stir batter, and working with one piece at a time, dip the fish into batter, then dredge fish in almonds, covering all sides generously.
  6. 6
    Fry the fish a few pieces at a time for 3 to 4 minutes, turning to brown all sides. Using tongs, transfer fish to paper towel-lined plate (or baking sheet, if using) to drain. Serve hot with Tartar Sauce and Spicy Almond Catfish Sauce.

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Meals/Courses
cuisines North & South American, Southern & Soul Food
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