Pan-Fried Catfish Recipe

Pan-fried catfish is a Southern tradition. Give it a lift with IPA in the batter.

Active preparation time: 5 minutes
Total time: 15 minutes
Serves: 4

1 cup cornmeal
¼ cup all-purpose flour
1 tsp paprika
1 tsp onion powder
½ tsp black pepper
2 tsp creole seasoning
2 eggs
4 Tbs (2 fl oz/59 ml) IPA
1 cup (8 fl oz/237 ml) canola oil
Four 6–7 oz (170–198 g) catfish filets, cleaned
Salt
Lemon wedges or remoulade sauce

In a medium bowl, combine the cornmeal, flour, paprika, onion powder, black pepper, and creole seasoning. In a separate bowl, combine the eggs and beer and mix well. Heat the canola in a 10–12" (25–30 cm) cast-iron skillet over medium heat.

Salt the catfish liberally. Dip each filet in the egg mixture and then into the cornmeal. Knock off any excess cornmeal and carefully place the filet in the pan. Cook 3–4 minutes or until nicely browned.

Turn the fish over and cook another 3–4 minutes until fish lightly flakes apart. Remove from the pan and drain on paper towels for 1–2 minutes. Serve with lemon wedges or remoulade sauce.

Beer Suggestions: NoDa Hop Drop & Roll (Charlotte, North Carolina), Cigar City Jai Alai IPA (Tampa, Florida), Wicked Weed Pernicious IPA (Asheville, North Carolina).

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