Cajun Beer Batter Fish Nuggets Recipes

CAJUN FISH NUGGETS

Steps:

• In large shallow dish, whisk together flour, cornmeal, Cajun seasoning, salt and pepper.
• In another shallow dish, combine mayonnaise, dill and lemon juice; set 1/4 cup aside for serving.
• Cut fish into 2-inch chunks; dip into mayonnaise mixture, then flour mixture, turning to coat.
• Place fish on greased rimmed baking sheet, bake in 450F oven until golden, about 10 minutes.
• Broil until crisp, about 4 minutes.
• Serve with reserved mayonnaise mixture for dipping.

CAJUN SEASONED BEER BATTERED FRIED FISH

Steps:

• In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers.
• Put the all-purpose flour in a plate or wide, shallow bowl.
• In another bowl, combine the remaining salt and black pepper with cayenne pepper, and the corn flour; stir to blend thoroughly.
• Cut fish fillets into bite-sized chunks or nuggets. Drop several chunks in the all-purpose flour and then put them in the egg mixture to coat.
• Drop the fish into the corn flour mixture, turning to coat thoroughly.
• Place the coated fish on a rack to dry slightly.
• Preheat oil in deep fryer to about 370 F.
• Working in small batches, fry the fish nuggets until they are golden brown and float to the surface, about 3 to 5 minutes. Take care not to overcook.
• With a slotted metal spoon, remove the fish nuggets to paper towels to drain. Pat them gently with paper towels to soak up any excess oil.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

CAJUN BEER BATTER FISH NUGGETS

Steps:

• In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370°F. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook. Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil. Use this batter to fry shrimp, oysters, and other shellfish. Serves 4*If you can't find corn flour, we suggest processing cornmeal in the blender or food processor to make it finer.

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.

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.

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.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.