Deep Fried Catfish Nuggets Recipes

BIG DADDY'S DEEP-FRIED CATFISH

Steps:

• Preheat a deep-fryer to 350 degrees F.
• In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
• Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
• Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

FRIED CATFISH NUGGETS

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°)

MY FRIED CATFISH W/ HOMEMADE NUGGETS

Steps:

• 1. Cut your catfish filet into bite size nuggets. ** TIP:I never buy the catfish nuggets packaged and sold in the store...!! NUGGETTS ????? I cut up my own...Then I know it is the best part of the fish! Wash and pat dry with paper towels.
• 2. Put flour in one bowl. Beaten egg , with a little milk (very little)in another bowl. Bread crumbs,homemade cracker crumbs,or Panko in the third bowl.
• 3. Dip the nuggets into the flour,then the egg wash, next the crumbs.Put on a plate. When the are all breaded ...put in the refrigerator for about 10-15 minutes.
• 4. Heat the oil to a 350-370 temperature. Fry your nuggets 3 or 4 at a time...do not over crowd them. Drain on a rack over paper towels. Serve warm with dip of your choice. I use mayonnaise mixed with catsup. Salt and pepper..... and a salad on the side. Now enjoy to your heart content!!

SOUTHERN FRIED CATFISH NUGGETS

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.

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.

FRIED FISH NUGGETS

Steps:

• In a large bowl, combine the first 8 ingredients. Stir in fish. Roll into 1-in. balls. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish nuggets, a few at a time, until golden brown on both sides; drain on paper towels. Serve with tartar sauce if desired.

BB KING'S CATFISH NUGGETS & SAUCE

Steps:

• Cut the catfish fillets into finger or nuggets.
• Mix together the buttermilk, paprika, cayenne, onion, and garlic powder.
• Mix together the flour and yellow cornmeal.
• Dip the catfish into the buttermilk mixture and then dredge in the flour/cornmeal mixture.
• Deep fry until golden.
• Mix all Sauce ingredients (ranch dressing through lime juice) together and refrigerate. This sauce double very easy.
• Serve Sauce with Catfish.

CRISPY FRIED CATFISH NUGGETS

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.