Catfish Nuggets
Recipe GLPRd9460b748bc876
Golden, crispy catfish nuggets seasoned with Creole spices and coated in cornmeal. These bite-sized pieces are deep-fried to perfection and make an excellent appetizer or main course served with your favorite dipping sauce.
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Ingredients
3 lb fresh catfish fillets
4 eggs
1/4 cup fresh lemon juice
1 quart vegetable oil for frying
1/4 tsp Old Bay Creole seasoning
1 tbsp lemon pepper seasoning
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp seasoning salt
1/4 tsp Tony Chachere's Creole seasoning
4 cups yellow cornmeal flour
Directions
Pour the vegetable oil into a heavy-bottomed pot or deep fryer and heat to 375°F.
In a large mixing bowl, combine the yellow cornmeal flour, lemon pepper seasoning, garlic powder, onion powder, seasoning salt, and Tony Chachere's Creole seasoning. Mix thoroughly until all spices are evenly distributed throughout the cornmeal.
Rinse the catfish fillets under cold water and pat dry with paper towels. Cut the fillets into bite-sized nugget pieces, approximately 2 to 3 inches each.
In a medium bowl, whisk together the lemon juice and Old Bay Creole seasoning until the seasoning is fully dissolved.
In another bowl, beat the eggs with a fork until well combined.
Working in batches, dip each catfish nugget into the lemon juice and Old Bay mixture, coating all sides evenly.
Transfer the lemon-coated catfish pieces into the beaten egg, ensuring they are fully coated, then immediately roll them in the seasoned cornmeal mixture until completely covered.
Carefully place the breaded catfish nuggets into the preheated 375°F oil and fry for 3 to 5 minutes until they are golden brown and the catfish reaches an internal temperature of 160°F. Drain on paper towels before serving.
