First off, you’ll need about 2 pounds of catfish meat. Some people prefer the skin off, however I like to mix it up for everyone to enjoy. Chop up the catfish in sideways chunks about an inch or two squares. Turn on a big frying pan or wok with about 2 or 3 inches of oil in it to medium- high heat. Next, pour about 1 cup of ice cold water into a big bowl and dump in a box of tempura powder. Use a whisk or egg beater to mix it up to a really thick consistency. There should be chucks in the tempura if mixed right. Next, place an ice cube in the mixture to keep it cold and make sure the consistency stays the same. Don’t stir the mixture anymore once you have done it already.
Grab a handful of catfish nuggets and bathe them in the mixture. Make sure they are all covered. Next, place them in the oil, which by now should be hot enough. You can test it out by placing a drop of tempura mix in it. If it sinks to the bottom and immediately rises to the top, it’s hot enough. Let them fry for about 4 or 5 minutes and make sure they are thoroughly cooked when you take them out. Grab them out with some metal tongs or scoop them out with a metal spoon and place them on a few napkins that are on a plate. Wait until the oil heats up again for the next batch.
Once you’ve got your tempura catfish cooked, or in the mean time, it’s time to make the sauce. Just open up a can of salmon or tuna and dump out the water into a bowl. Pour about 1/3 of a cup of soy sauce in as well and add a few drops of sesame seed oil. Use this sauce to dip your fish in and enjoy!
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Different Ways of Catching Catfish
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The Great Health Benefits of Fish
Salt Water Fishing: Red Fish and Speckled Trout