Tempura Fried Local Catfish Recipe
Mambo Sauce, Mixed Peppers, Old Bay
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Ingredients
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Tempura Fried Local Catfish Ingredients
Method
Cooking Directions
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Season with Old Bay seasoning and set aside.
- 2
Make the Tempura Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, and ice-cold water. Mix gently until just combined. Be careful not to overmix; some lumps are okay.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Catfish
Dip each seasoned catfish fillet into the tempura batter, allowing excess batter to drip off. Carefully place the fillet in the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
- 5
Sauté the Mixed Peppers
In a separate pan, sauté the sliced mixed bell peppers in a little bit of vegetable oil over medium heat until they are tender, about 4-5 minutes.
- 6
Serve
Serve the tempura fried catfish hot with sautéed mixed peppers on the side and drizzle with mambo sauce.