Nutritional Info

Nutrition Facts

Serving Size 1 (242g)

Calories 405
Calories from Fat 87 (21%)
Amount Per Serving %DIV
Total Fat 9.7g 15%
Saturated Fat 2.2g 11%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 15.8mg 5%
Sodium 1011.4mg 44%
Potassium 437.4mg 9%
Total Carbohydrate 65g 22%
Dietary Fiber 2.8g 11%
Sugars 13g
Protein 12g 24%

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Recipe Description
These Beignots ara a  savory version that includes the diced onion, bell pepper, and celery that are considered the "holy trinity" in recipes with Louisiana roots.
Prep time
10 min
Cook time
10 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1 Package(pk)  dry yeast
1   vegetable oil for frying
3   egg whites
2   dashes of hot sauce
1 3/4 Cup(c)  all-purpose flour
1/2 Cup(c)  reduced-fat milk
1/3 Cup(c)  beer
1 1/2 Tablespoon(T)  vegetable oil, divided
3/4 Cup(c)  frozen diced onion, red and green bell pepper, and celery
1 1/4 Teaspoon(t)  old bay seasoning, divided
1 Teaspoon(t)  salt
1 3/4 Pound(lb)  catfish fillets


Sprinkle fillets evenly with salt and 1/4 tsp. Old Bay seasoning. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan. Bake at 425°F for 20 to 25 minutes or until fish flakes with a fork and is opaque throughout. Finely chop fish. Cook diced onion, bell pepper, and celery in 1/2 Tbsp. hot oil in a small skillet over medium-high heat, stirring often, 3 to 4 minutes or until tender. Cook beer in a small saucepan over medium-low heat 5 minutes or until a thermometer registers 105°F to 115°F. Remove from heat; add yeast, and let stand 5 minutes. Transfer yeast mixture to a large bowl; stir in vegetables, milk, flour, hot sauce, catfish, remaining 1 Tbsp. oil, and remaining 1 tsp. Old Bay seasoning. Cover and let rise in a warm place (85°F), free from drafts for 30 minutes. Beat egg whites at medium speed with an electric mixer until soft peaks form. Fold into catfish mixture. Pour vegetable oil to a depth of 2 inches into a Dutch oven or electric deep-fat fryer; heat to 360°F. Drop batter, by heaping tablespoonfuls, into hot oil; fry, in batches, 3 to 4 minutes or until golden brown, turning once. Drain on a wire rack over paper towels. Serve with tartar sauce and lemon wedges, if desired.

Additional notes

Note: Keep beignets warm in a 225°F oven for up to 30 minutes.

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Catfish Beignets
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