Cajun Fish Nuggets Recipes

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.

FISH NUGGETS

Steps:

• Preheat oven (395°F, 200°C). Line out a baking tray with baking parchment.
• Cut fish fillet bite-sized pieces (nuggets). Drizzle with lemon juice. Sprinkle with salt and pepper to taste.
• In a bowl combine milk, egg, mustard and yogurt. Mix well and add salt and pepper to taste.
• Dip the fish nuggets into milk mixture to cover nuggets with the sauce.
• Take nuggets out of the sauce (using a fork) and let drip off excess of sauce and coat with breadcrumbs.
• Place them on the baking tray and bake them for 10 minutes. Then heat up the oven and broil them until they are golden brown.
• Take them out of the oven and serve them hot with your favorite sauce, salsa or dip.
• NOTE: Can easily prepared in advance and freeze. Follow the directions and bake them only for 10 minutes. Take them out of the oven and freeze them. To serve: take them out of the freezer, thaw and broil them until they are golden brown.
• NOTE: I do not have given the amount of breadcrumbs needed. Sometimes I need more, sometimes less. But coat the nuggets only with a thin layer of breadcrumbs. You can replace the breadcrumbs by ground almonds. This will add a nutty flavor to the nuggets.

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.

CAJUN-STYLE CHICKEN NUGGETS

Steps:

• In a large bowl, combine the onion recipe soup mix, bread crumbs, chili powder, cumin, thyme, and pepper.
• Dip the cubed chicken in bread crumb mixture, coating well.
• In a large skillet, heat 1/2-inch oil over medium temperature and saute chicken, turning once, until done; drain on paper towels.
• Serve warm and, if desired, with assorted mustards and other condiments (blue cheese dip or buttermilk dressing are good).