FRIED CATFISH NUGGETS
In just 30 minutes, you can have these golden and crispy, bite-sized deep fried Catfish Nuggets for a delicious, quick and easy family dinner.
Provided by Michelle
Categories Main Main Course Main Dish
Time 30m
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together your flour, cornstarch, baking powder, and all your spices. Add your beer and egg, and mix well, until everything is incorporated. Refrigerate for at least 30 min to help everything set.
- When ready to cook, pour vegetable oil in a fryer or deep skillet to a depth of at least 3 inches, and heat to 375°. Stir batter, and fold in catfish.
- When oil is hot, lift catfish nuggets with tongs, draining excess batter, and place in the oil, being careful not to over-crowd the fryer.
- Fry until browned, about 2-3 minutes.
- Remove to paper towels to drain excess oil, and repeat with remaining fish.
- Serve warm with chips. To keep warm while you fry the rest of the fish, place on a baking sheet and keep in a low, warmed oven (150°-200°)
Nutrition Facts : ServingSize 4 ounces, Calories 355 kcal, Carbohydrate 32 g, Protein 22 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 106 mg, Sodium 72 mg, Fiber 2 g
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.
SOUTHERN FRIED CATFISH NUGGETS
This is the only way I've ever had catfish. I can't stand to eat it fried in restaurants, it tastes muddy to me, but I can eat it this way.
Provided by Jessica K
Categories Catfish
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Put oil in a skillet until it is halfway up or you can use a deep fryer, a deep fryer is actually best for these. Heat until hot or if using skillet use medium high heat.
- In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate.
- In another big bowl put cornmeal and seasonings to taste.
- Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time.
- Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil.
- If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.
Nutrition Facts : Calories 426.5, Fat 9.8, SaturatedFat 2.4, Cholesterol 91.1, Sodium 231.7, Carbohydrate 61, Fiber 5.3, Sugar 5.2, Protein 24.3
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
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
AIR FRYER CATFISH NUGGETS
Crispy fried catfish without the guilt of deep frying. Serve with tartar or cocktail sauce for dipping.
Provided by Soup Loving Nicole
Time 22m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place seasoned breading mix in a gallon-size plastic resealable bag. Drop catfish pieces inside, close, and shake to coat fish with breading on all sides.
- Spread out nuggets on a baking sheet and spray with non-stick cooking spray. Place nuggets in an even layer in the air fryer basket, sprayed side down. You may need to work in batches depending on the size of your air fryer. Spray the tops with non-stick cooking spray.
- Air fry for 8 minutes. Using tongs, flip nuggets over and cook for 4 minutes more.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 14.2 g, Cholesterol 143.4 mg, Fat 23.6 g, Fiber 1.2 g, Protein 32 g, SaturatedFat 5.8 g, Sodium 495.6 mg
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