CRUNCHY CATFISH NUGGETS
Crunchy catfish nuggets that can be served as hors d'oeuvres. These were a special hit with my 3 year old who loved the fact that she could eat them like finger food. You may want to adjust the seasoning - my daughter is used to spicy stuff! These have the great taste of fried fish without the grease.
Provided by MEDHALEE
Categories Appetizers and Snacks Seafood
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 10 g, Cholesterol 27 mg, Fat 12.9 g, Fiber 0.6 g, Protein 14.4 g, SaturatedFat 2.4 g, Sodium 242.2 mg, Sugar 1.1 g
CRISPY FRIED CATFISH NUGGETS
Frying anything is a chore, this technique will make it worth the trouble. This can be applied to any type of meat that is fit for frying. I only do this with catfish since it has the right flavor and consistency to hold up to the process and makes for decent left-overs. Tilapia is for people who pretend to like fish so don't let me catch you using that instead! This is best served on an onion roll with Durkee Sauce, Green Tomato Relish and thin sliced red onion.
Provided by Chefro
Categories One Dish Meal
Time 45m
Yield 8 Sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse, pick out bones and undesirable bits, lightly dry catfish.
- Mix the corn meal and seasonings in a pie plate.
- Scramble the eggs and buttermilk in a bowl.
- Heat a skillet filled about 1/2 an inch with corn oil over a medium flame. Throw a drop of water in it, when it sizzles you're ready to cook.
- While the oil is heating, dredge the fish in the corn meal mix.
- Then dip in egg mix.
- Then heavily coat it in then corn meal mix pressing the corn meal into the egg. Be sure to cover all the wet spots before lightly knocking off any loose corn meal.
- Last, set the piece aside to await frying.
- For an extra thick crust, dip in egg and corn meal again. You will need to increase the amount of egg, buttermilk and corn meal by 50%.
- Once the oil is hot, place as many pieces of coated fish into the skillet without over crowding it using the pieces that have been sitting the longest.
- After about 3 minutes, turn the pieces half way around keeping them on the same side and cook until the sides start to brown. You want a medium to dark brown color on the underside before flipping.
- Repeat the same after flipping but watch closely as it won't take as long to brown.
- Remove pieces from the skillet, let the oil drain off and place on a rack to cool while the next round gets fried. You can put them in a 200 degree oven to keep hot while the rest cook.
- Coat both sides of the onion rolls with Durkee Sauce (Mayo if you don't have it), place pieces of fish on the bottom half, cover top of fish with relish and onion, add top half of the roll and resist the urge to eat it all yourself.
- The crust is a bit dry so you want to eat it with some kind of dipping sauce.
- For left overs, just reheat in a 250 degree oven or eat it cold like fried chicken.
Nutrition Facts : Calories 402.6, Fat 11.4, SaturatedFat 2.6, Cholesterol 155.9, Sodium 1053.1, Carbohydrate 49.1, Fiber 4.8, Sugar 1.1, Protein 26
CRISPY CRUNCHY CATFISH NUGGETS
This can be either baked or deep fried. I was experimenting with ingredients I had on hand and this is what I came up with, so its a original recipe of my own.
Provided by Marsha D.
Categories Catfish
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven or deep fryer to 350'.
- If using in the oven, spray baking sheet with Pam and add 1Tbs. Oil. Spread evenly.
- In a bowl combine buttermilk and egg. Mix well and set aside.
- In another bowl add bisquick, set aside.
- In another bowl add crushed cornflakes,all purpose greek seasoning,Old Bay Seasoning,dillweed, salt & pepper. Blend to mix.
- Place catfish nuggets in the buttermilk mixture and let set 5 minutes.
- Dip in bisquick than into the corn flake mixture and place on greased baking sheet or in a deep fryer.
- If baking, bake for 30 minutes or until fish flakes.
- If deep frying, fry 5 to 8 minutes or until crispy brown and fish flakes.
- Serve with tarter sauce.
Nutrition Facts : Calories 429.4, Fat 17.4, SaturatedFat 4.5, Cholesterol 109.6, Sodium 1374.3, Carbohydrate 41.3, Fiber 1.5, Sugar 9.4, Protein 25.7
SUNNY'S CATFISH NUGGETS
Provided by Sunny Anderson
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
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.
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.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 26.3 g, Cholesterol 53.3 mg, Fat 21.9 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 3.8 g, Sodium 898.3 mg, Sugar 0.1 g
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