My Fried Catfish W Homemade Nuggets Recipes

OVEN FRIED CATFISH NUGGETS RECIPE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Season catfish pieces with salt and pepper.
• Beat together the eggs and water in a shallow bowl.
• Mix together the flour and half of the Old Bay or Cajun seasoning in a shallow bowl or pie pan.
• Mix together the cornmeal, panko, and remaining seasoning in another small bowl.
• Spray a large baking sheet with cooking spray and set it aside.
• Dredge the catfish first in the flour, then into the egg mixture, then into the cornmeal-panko mixture.
• Place nuggets onto the baking sheet. Space the nuggets so they do not touch.
• Spray the tops of the nuggets lightly with cooking spray before placing the pan into the oven.
• Bake at 425 for 10 minutes. Flip the nuggets and bake for an additional 10 minutes.
• Garnish with chopped fresh parsley, if desired. Serve immediately.

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!!

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.

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.