Make this a new version of Britain's fish and chips with (frozen) steak fries. Lemon tarts from the bakery would be good for dessert.
Recipe information
Yield
Makes 2 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
Preparation
Step 1
Whisk 1/3 cup flour, salt, and pepper in medium bowl to blend. Whisk in beer.
Step 2
Add enough oil to heavy large skillet to reach depth of 1/2 inch. Heat oil to 350°F. Place remaining 2 tablespoons flour on plate. Coat fish with flour. Dip in batter, letting excess drip off. Fry fish until golden brown and crisp, about 4 minutes per side. Drain fish on paper towels.
Step 3
Toss coleslaw mix, vinegar, honey, and 1 tablespoon oil in medium bowl. Season with salt and pepper. Divide between plates. Place fish atop coleslaw.
