Fish Nuggets With Creole Sauce Recipes

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FISH NUGGETS WITH CREOLE SAUCE



Fish Nuggets With Creole Sauce image

Number Of Ingredients 16

4 1/2 cups Kellogg's® corn flakes (crushed to 2 cups)
1/2 teaspoon paprika
1/2 teaspoon onion powder
1 cup fat-free milk
1 egg, beaten
1 pound catfish filet nuggets (about 36 nuggets)
CREOLE SAUCE
1 clove garlic, finely chopped
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup shopped celery
1 tablespoon sugar
1/4 teaspoon red pepper flakes
1 (6-ounce) can tomato paste
1/2 cup water

Steps:

  • 1. Stir together KELLOGG'S CORN FLAKES cereal, paprika and onion powder in shallow dish or pan. Set aside.2. Combine milk and egg in second shallow dish or pan. Dip fish nuggets into egg mixture. Coat with cereal mixture. Place on baking sheet coated with cooking spray.3. Bake at 350°F about 20 minutes or until fish flakes. Serve hot with Creole sauce.4. To make Creole sauce, cook garlic in oil over medium heat until browned, stirring constantly. Add onions, green pepper, celery, sugar and red pepper flakes. Cook until vegetables are tender, stirring frequently. Stir in tomato paste and water. Cover, reduce heat and simmer 15 minutes, stirring occasionally. Serve hot with fish nuggets.

Nutrition Facts : Nutritional Facts Serves

BLACKENED FISH NUGGETS WITH REMOULADE SAUCE



Blackened Fish Nuggets With Remoulade Sauce image

From the Enchanted Cook's blog with minor adaptations. She was smitten with the fish nuggest served at the Gumbo Shop in New Orleans so she came up with this wonderful creation. The Remoulade Sauce is a Ruth's Chris Steakhouse creation. Can be served as an appetizer or main dish.

Provided by gailanng

Categories     Cajun

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon creole mustard (Zatarain's is best)
1 teaspoon creole mustard (plus the 1 Tablespoon above)
1/2 teaspoon Worcestershire sauce
6 -8 dashes Tabasco sauce
2 large garlic cloves, minced
2 teaspoons chopped fresh parsley
3 (4 ounce) red snapper fillets, catfish (cut into bite-sized pieces) or 3 (4 ounce) other similar fish (cut into bite-sized pieces)
1/4 cup blackening seasoning, blend (recipes on food.com)
2 tablespoons all-purpose flour
2 tablespoons vegetable oil plus 2 tablespoon salted butter (adding extra if needed)

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.

Nutrition Facts : Calories 474.8, Fat 24.8, SaturatedFat 9.4, Cholesterol 118, Sodium 541.5, Carbohydrate 14.8, Fiber 0.7, Sugar 2.2, Protein 46.5

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