Batter Dipped Catfish Nuggets Recipes

SUNNY'S CATFISH NUGGETS

Steps:

• In a bowl, add the 2 cups milk and a heavy pinch of salt. Whisk to dissolve and add the fish chunks. Allow to soak at room temperature for 30 minutes.
• Set up the dredging station: In the first bowl, add 1 cup flour. In the second bowl, whisk the eggs and add the remaining 2 tablespoons milk. In the third bowl, add the remaining 1 cup flour, the cornmeal, sugar and a pinch of salt followed by a few grinds of pepper.
• In a frying pan with straight sides, add enough oil to fill 1-inch deep. Heat until the oil begins to swirl and the handle of a wooden spoon begins to sizzle as soon as it hits the oil. The oil will be about 350 degrees F.
• Remove the fish from the milk in batches of 6 to 8 chunks. Shake the excess milk off the fish. Dredge in the flour, then the egg wash and then in the flour and cornmeal mixture. Add the batch to the oil, making sure to not overcrowd the pan and bring down the temperature. Fry, flipping once if needed, until a light golden brown and cooked through, about 6 minutes. Remove to a paper towel-lined plate and season with a sprinkle of salt. Repeat until all the fish chunks are done.
• In a small bowl, add the hot sauce and sift the sugar on top. Gently stir together. Drizzle over the nuggets or dunk them in the sauce.

CAJUN CATFISH

Steps:

• In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
• In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
• Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.

FRIED CATFISH NUGGETS

Steps:

• Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
• Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.

CRUNCHY CATFISH NUGGETS

Steps:

• In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
• Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.

BATTER DIPPED CATFISH NUGGETS

Steps:

• Scramble the egg in a large bowl then whisk in the buttermilk follow by the rest of the ingredients, except fish.
• Heat 2-3 inches of oil in a large frying pan until hot. Dip the nuggets into the batter so they are coated then gently drop into the hot oil. Fry for 5-7 minutes, until golden brown & crispy.
• Repeat until all the fish is fried. Place the fried fish onto a paper towel lined plate to drain excess oil.

BATTER FRIED CATFISH NUGGETS

Steps:

• Wash catfish and pat dry with paper towels.
• Cut fish into 1 inch cubes.
• Place on paper towels and set aside while doing next step.
• COMBINE: Flour, salt and baking powder in a bowl. Add milk, egg and butter; beat until smooth.
• Heat 1 inch or more of oil in a skillet to 365 degrees on medium heat (be sure you allow oil temperature to come back to 365 degrees between batches).
• Dip one fish cube at a time into batter, coating all sides. Place as many in the oil as you can fit WITHOUT crowding.
• Fry until golden brown.
• Drain on paper towels and serve immediately.

HUSHPUPPY-BATTERED CATFISH NUGGETS WITH SPICY TARTAR SAUCE

Steps:

• In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
• Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.
• Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.
• Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.