Beer-Battered Fried Catfish

Crispy, golden crust with tender, flaky catfish inside. Beer lightens the batter, adds flavor, and helps it fry up shatter-crisp without feeling heavy.

Serves

4

Prep Time

20 minutes (plus 10–15 minutes batter rest)

Cook Time

12–16 minutes (in batches)

Ingredients

Catfish

• 1.5–2 lb catfish fillets, cut into 2–3-inch pieces (about 1-inch wide)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika or smoked paprika
• Optional: 1/2 tsp hot sauce (toss with fish for a mild kick)

Dry Dredge

• 1/2 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 tsp kosher salt

Beer Batter

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp paprika (or Cajun seasoning)
• 1/2 tsp garlic powder
• 1 cup very cold beer (lager or pilsner), plus 2–4 tbsp more as needed
• 1–2 ice cubes (to keep batter cold; remove before dipping)

For Frying

• 1.5–2 quarts neutral oil (peanut, canola, or sunflower)

To Serve (optional)

• Lemon wedges
• Tartar sauce or remoulade
• Hot sauce
• Pickles or coleslaw

Why Beer Works

• Carbonation creates bubbles that puff the batter for a light, airy crust.
• Alcohol evaporates fast, helping the coating set before the fish overcooks.
• Malt adds subtle sweetness and toasty grain flavor that pairs with cornmeal and catfish. Choose a cold, crisp lager or pilsner. Avoid very bitter IPAs or dark stouts, which can taste harsh when fried.

Instructions

1. Season the catfish

• Pat fish dry. Toss with salt, pepper, garlic powder, paprika, and hot sauce if using. Set aside while you make the dredge and batter.

2. Mix the dry dredge

• In a shallow dish, combine flour, cornmeal, and salt. This layer helps the batter cling and adds extra crunch.

3. Make the beer batter

• In a medium bowl, whisk flour, cornstarch, baking powder, salt, paprika/Cajun seasoning, and garlic powder.
• Whisk in 1 cup very cold beer until the batter flows like heavy cream. Add more beer a splash at a time if needed. A few small lumps are fine—do not overmix.
• Drop in 1–2 ice cubes to keep the batter cold. Rest 10–15 minutes in the fridge.

4. Heat the oil

• Pour oil into a deep, heavy pot to a depth of 2–3 inches. Heat to 350–360°F. Set a wire rack over a sheet pan for draining. Keep the oven at 200°F to hold batches warm.

5. Dredge, then batter

• Working in batches, coat fish pieces lightly in the dry dredge; shake off excess.
• Remove ice cubes from the batter. Dip fish into the batter, letting extra drip back into the bowl. For extra craggy bits, lightly drag one side across the bowl rim before frying.

6. Fry

• Carefully lower battered fish into the hot oil. Fry in small batches 3–4 minutes total, turning once, until deep golden and the thickest piece flakes easily (internal temp about 140–145°F).
• Maintain oil between 340–360°F; adjust heat as needed.

7. Drain and season

• Transfer fish to the rack. Immediately sprinkle with a pinch of salt. Keep finished pieces warm in the oven while you fry the rest.

8. Serve

• Serve hot with lemon wedges, tartar or remoulade, and your favorite hot sauce. Add coleslaw or pickles for crunch.

Tips for a Crispy, Golden Crust and Tender Catfish

• Keep it cold: Cold beer and a brief batter rest create tiny bubbles and a delicate, crisp shell.
• Cornmeal crunch: A flour-cornmeal dredge under the batter gives Southern-style texture without heaviness.
• Batter consistency: Aim for heavy cream—too thick turns gummy; too thin won’t coat. Adjust with small splashes of beer.
• Dry fish = crisp crust: Pat fish dry and dredge lightly so batter sticks and doesn’t slide off.
• Oil temperature matters: Use a thermometer. Too cool = greasy coating; too hot = burnt exterior, undercooked fish.
• Don’t overcrowd: Fry in small batches to keep the oil hot and the crust bubbly.
• Season hot: Salt adheres best right out of the oil.
• Serve immediately: Beer batter is at its crunchiest within the first 15 minutes.

Quick Tartar Sauce (Optional)

• 1/2 cup mayo
• 2 tbsp finely chopped dill pickles
• 1 tbsp capers, chopped
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 tbsp chopped dill or parsley
• Pinch of salt and pepper

Mix and chill until serving.

Beer Notes

• Best choices: Cold lager, pilsner, or Kölsch; a light pale ale works for a subtle hop snap.
• Nonalcoholic option: Use a very cold NA lager; you’ll still get carbonation, malt aroma, and crispness. Adjust batter thickness as needed.