1/4 cup all-purpose flour
2 cups cornmeal
1/2 tsp. dill weed or tarragon
1 tbsp. salt
1 tbsp. paprika
1 bottle beer
6 catfish fillets
Flour for coating
2 tsp. salt
1/4 tsp. pepper
Vegetable oil for frying
In a bowl, mix flour, cornmeal, dill or tarragon, salt, and paprika.
In another bowl, stir egg into beer.
Add beer mixture to dry ingredients and beat until well combined.
Lightly coat fillets with flour and season with salt and pepper.
Dip fillets into cornmeal batter.
In a frying pan, heat one-quarter inch oil until medium hot.
Place fish in the pan in a single layer.
When fish is brown on one side, turn carefully.
Remaining batter can be dropped by tablespoons into hot fat to make tasty fritters.