Louisiana Catfish Fillet
What you need:
- 2-4 fillets Louisiana catfish
- 1 pkg Humble & Frank beer batter (regular or gluten-free) or preferred fish batter
- salt & pepper to taste
- 2 tblsp butter
Directions:Prepare your fillet for the batter. Follow the instructions on your batter package for coating the fish fillet. In this photo, water was mixed with 3/4 cup batter to make a pasty mixture. The fillet was coated in the mixture and then placed in a preheated frying pan with melted butter. Pan fry at medium to medium high on one side until crispy and then flip to fry the other side. Avoid flipping too many times as this can cause the fillet to fall apart. Pan fry both sides for about 5-6 minutes or until meat is white and flaky. Be careful to judge doneness by the thickest part of the fillet.
Try serving with a side salad as seen here and a dollop of Humble & Frank Tartar Sauce which is the best tartar sauce ever. Louisiana catfish will make you dream of camping on a summer night. It's mild firm taste is actually a little unforgettable. Subtle but memorable.