Beer-Battered Catfish on Vinegar Slaw Recipe

Name: Beer-Battered Catfish on Vinegar Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup plus 2 tablespoons all purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/3 cup flat beer; Vegetable oil (for frying); 2 4- to 6-ounce catfish fillets; 2 cups purchased coleslaw mix; 2 tablespoons white wine vinegar; 1 1/2 tablespoons honey; 1 tablespoon vegetable oil

Servings: persons

1/3 cup plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup flat beer
Vegetable oil (for frying)
2 4- to 6-ounce catfish fillets
2 cups purchased coleslaw mix
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 tablespoon vegetable oil

1
Whisk 1/3 cup flour, salt, and pepper in medium bowl to blend.
2
Whisk in beer.
3
Add enough oil to heavy large skillet to reach depth of 1/2 inch.
4
Heat oil to 350F.
5
Place remaining 2 tablespoons flour on plate.
6
Coat fish with flour.
7
Dip in batter, letting excess drip off.
8
Fry fish until golden brown and crisp, about 4 minutes per side.
9
Drain fish on paper towels.
10
Toss coleslaw mix, vinegar, honey, and 1 tablespoon oil in medium bowl.
11
Season with salt and pepper.
12
Divide between plates.
13
Place fish atop coleslaw.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup plus 2 tablespoons all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/3 cup flat beer, and more.

Yes, Beer-Battered Catfish on Vinegar Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-Battered Catfish on Vinegar Slaw

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