Catfish On A Stick With Pickles, Peppers And Onions
4 Simmons 5-7 oz. Fillets cut into 1-1/2 inch pieces.
Oil for deep-frying.
1 large onion.
1 large red bell pepper.
1 cup dill pickle slices.
12 large wooden skewers.
2 cups flour.
1/2 cup cornstarch.
1 tablespoon garlic powder.
2 tablespoons salt.
2 teaspoons black pepper.
2 teaspoons paprika.
2 teaspoons baking powder.
3 cups cold water.
1 teaspoon Louisiana hot sauce.
Heat oil to 350°F degrees in a very large skillet or deep fryer.
Peel and quarter onions, then separate. Cut bell pepper into pieces about the same size as the catfish.
Skewer a piece of catfish, then onion, bell pepper and pickle. Repeat until skewer is full.
Combine remaining ingredients for batter.
Dip skewers into batter to coat well and fry about 2 minutes on each side, or until light golden. Serve warm.