Ingredients:

  • 680g (1.5 lbs) Catfish Fillets (skinless, boneless)
  • 1 tsp Kosher Salt (for fish)
  • ½ tsp Black Pepper
  • 180g (1 ½ cups) All-Purpose (Plain) Flour, plus 2 Tbsp for dredging
  • 60g (½ cup) Cornstarch
  • 1 Tbsp Baking Powder
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • ½ tsp Cayenne Pepper (optional)
  • 1 tsp Kosher Salt (for batter)
  • 350ml (12 fl oz) Cold Lager or Pilsner Beer (must be ice-cold)
  • 5 Litres (6 cups) High Smoke Point Oil (e.g., Peanut, Canola, or Vegetable Oil)

Instructions:

  1. Slice the catfish fillets crosswise into uniform 2.5–3 cm (1-inch) bite-sized pieces or ‘nuggets’. Place the nuggets in a bowl and toss them lightly with 1 tsp salt and ½ tsp pepper. In a small, shallow dish, spread 2 Tbsp of all-purpose flour. Lightly dredge the seasoned fish pieces in the flour, shaking off all excess.
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, cayenne (if using), and salt. Pour the ice-cold beer into the dry ingredients. Use a whisk or fork to mix briefly (5–10 seconds) until just combined. Do not overmix. Place the batter bowl in the refrigerator for at least 15 minutes.
  3. Pour the high smoke point oil into a large, heavy-bottomed pot or Dutch oven. Attach a deep-fry thermometer to the side. Heat the oil slowly to 175°C (350°F). Do not allow the oil temperature to exceed 185°C (365°F).
  4. Confirm the oil is stable at 175°C (350°F). Working in small batches (5–6 pieces at a time), dip the floured catfish nuggets into the cold batter, ensuring they are fully coated. Carefully drop the battered nuggets into the hot oil, dropping them away from you. Fry for 3–4 minutes, turning occasionally, until the batter is deeply golden brown, crisp, and puffy. Use a spider strainer to remove the nuggets and place them immediately onto a wire rack to drain. Sprinkle lightly with extra salt. Allow the oil temperature to recover to 175°C (350°F) between batches.
  5. Serve the Crispy Beer Battered Catfish Nuggets immediately while they are piping hot and crunchy, perhaps alongside chips and tartar sauce.