Beer Battered Catfish

• 1/2 cup unsifted all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons cajun seasoning
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon dried oregano leaves, crushed
• 3/4 cup beer, room temperature
• 1 egg, lightly beaten
• 1 lb catfish fillet, cut into 3- to 4-inch wide strips
• vegetable oil (for frying)

1. In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, salt, baking powder, paprika, peppers, and oregano.
2. Whisk in beer and egg until smooth. Add catfish. Cover and refrigerate for 1 to 2 hours.
3. In a deep skillet or large pan, pour vegetable oil to a 3-inch depth. Heat oil to medium-high heat on stovetop.
4. When oil is hot, lift fish strips with tongs to drain excess batter. Fry catfish in oil, several pieces at a time (being careful not to overcrowd), for approximately 3 minutes per batch, or until well browned on all sides.
5. Drain on paper towels.
6. Repeat with remaining catfish, keeping cooked fish warm until ready to serve.

flour, cornstarch, cajun seasoning, garlic, salt, baking powder, paprika, white pepper, ground red pepper, oregano, beer, egg, catfish fillet, vegetable oil

Taken from www.food.com/recipe/beer-battered-catfish-219123 (may not work)