Gourmet Yourself: Catfish Tempura

By Annie Potasznik

| Thursday, Jul 12, 2012 | Updated 10:52 AM CDT

3 lbs. catfish

1 cup + 1 tablespoon corn flour
1/2 cup cornstarch
1/2 cup cornmeal
2 teaspoons baking powder
1 1/4 tablespoons coarse kosher salt
1/2 teaspoon white pepper
1 cup water
1 cup light beer
2 tablespoons Louisiana pepper sauce
1 tablespoon lemon juice
2 tablespoons minced pickled jalapenos

Mix all ingredients thoroughly in a bowl, except catfish. Cut catfish into 2-3 ounce portions, or larger if you like. Dip catfish into batter, then fry at 350 degrees for three minutes.

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