Cajun Fish Nuggets Recipes

CAJUN BAKED CATFISH

Steps:

• Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

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.

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.

BLACKENED FISH NUGGETS WITH REMOULADE SAUCE

Steps:

• For the Remoulade Sauce: In small bowl mix all ingredients together. Chill until ready to serve.
• For the Fish Nuggets: Heat a cast iron skillet to high heat while preparing the fish. Do not add butter yet.
• Pat fillets with paper towel to dry and cut into bite-sized pieces.
• Place blackened seasoning blend and flour in large plastic ziptop bag and mix well. Add pieces of fish, seal, and shake till fully coated; set aside.
• Add oil and butter to the hot pan and allow to melt and sizzle. Carefully add fish pieces and fry at high heat for about 1 minute per side in well-ventilated area. Remove and place on paper towel to absorb excess butter. Serve immediately with remoulade sauce and wedge of lemon.