20 de outubro de 2020 , por
The batter is made from 4 simple ingredients: flour, beer, baking powder, and salt. This recipe has the perfect ratio of savory and spicy, which separates a “meh” catfish fry … Keep your oil temp between 350°-375°. For best results, place mix in resealable plastic bag, add fillets and shake until coated. Fry … The batter Cut the fish like so (or even smaller) because when you batter and fry it, it will just about double in volume! You can combine the flour, baking powder, and salt ahead of time in a bowl, and then leave the bowl in the refrigerator until you are ready to fry. Add more beer if necessary. I actually don’t use a thermometer but all the “experts” say that’s the desired temperature for frying fish. 1½ pounds fish fillet, divided into 8 portions. Mix thoroughly; the resulting batter should be thin. ½ teaspoon kosher salt. But the most essential element is seasoning your fry batter. Dip dusted fillets in batter, and then carefully place in preheated oil. Your goal is a batter that’s a bit thinner than pancake batter so don’t be afraid of adding more beer. After you dip the fish in the mustard water and then the fish flour, you will want to fry your fish in oil that is at least 350°. Note: if you let the batter sit for a while before you fry up the fish, you may need to more liquid right before you fry. Fry the fish. Leaving fish pieces to swim around in buttermilk beforehand neutralizes the “fishy” odor that comes with catfish while also removing any lingering muddy flavors. In a medium bowl, combine remaining dry batter mix with 1 cup of beer.
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