The batter is made from 4 simple ingredients: flour, beer, baking powder, and salt. Mix thoroughly; the resulting batter should be thin. For best results, place mix in resealable plastic bag, add fillets and shake until coated. Keep your oil temp between 350°-375°. I actually don’t use a thermometer but all the “experts” say that’s the desired temperature for frying 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. ½ teaspoon kosher salt. 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°. Dip dusted fillets in batter, and then carefully place in preheated oil. 1½ pounds fish fillet, divided into 8 portions. In a medium bowl, combine remaining dry batter mix with 1 cup of beer. Cut the fish like so (or even smaller) because when you batter and fry it, it will just about double in volume! But the most essential element is seasoning your fry batter. Your goal is a batter that’s a bit thinner than pancake batter so don’t be afraid of adding more beer. Fry the fish. 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. This recipe has the perfect ratio of savory and spicy, which separates a “meh” catfish fry … The batter 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 …

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