DEEP FRIED CATFISH AND RINGS
The most important part of this dish is a light beer batter which is achieved by the addition of beaten egg whites. When frying the fish and onion rings, don't overcook—they should be a nice golden color. Serve it all up with a slather of tartar sauce.
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons butter, melted
2 whole eggs, beaten
8 ounces (1 cup) beer
2 egg whites, stiffly beaten
Vegetable oil, for deep frying
4 catfish fillets (each about 4 ounces)
2 large onions, thinly sliced and separated into rings
Tartar Sauce, see recipe, for serving
1. Sift the flour and salt into a bowl. Stir in the melted butter and the 2 whole eggs. Gradually add the beer, stirring, until the batter is smooth. Let the batter stand in a warm place for 1 hour, then fold in the 2 beaten egg whites.
2. Sift the flour and salt into a bowl. Stir in the melted butter and the 2 whole eggs. Gradually add the beer, stirring, until the batter is smooth. Let the batter stand in a warm place for 1 hour, then fold in the 2 beaten egg whites.
3. Dip the fillets in the batter and fry, two at a time, until golden brown, about 4 minutes per side. Drain on paper towels.
4. Dip the onion rings in the batter and fry, in batches, until golden brown, about 2 minutes per side. Drain on paper towels.
5. Serve immediately with tartar sauce.