Prep 10 mins
Cook 10 mins
Catfish is my husband's favorite. Mine is crappie, but this is how he likes his catfish.
- 1 lb catfish nuggets (about 1 inch thick)
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1⁄2 cup milk
- 1 egg (beaten)
- 1 tablespoon butter or 1 tablespoon margarine, melted
- oil (for frying)
- Wash catfish and pat dry with paper towels.
- Cut fish into 1 inch cubes.
- Place on paper towels and set aside while doing next step.
- COMBINE: Flour, salt and baking powder in a bowl. Add milk, egg and butter; beat until smooth.
- Heat 1 inch or more of oil in a skillet to 365 degrees on medium heat (be sure you allow oil temperature to come back to 365 degrees between batches).
- Dip one fish cube at a time into batter, coating all sides. Place as many in the oil as you can fit WITHOUT crowding.
- Fry until golden brown.
- Drain on paper towels and serve immediately.
Nice batter.....needs a little more seasoning though for my taste; pepper, etc.... but the batter held onto the fish like a pro! (I did let it soak for about 10 minutes while the oil was heating up)
This was delicious! I had just under a pound of catfish nuggets and used up all of the batter. The fish was perfectly cooked. I made this as written but if you wanted, you could probably add a little pepper or something to add flavor to it. i served with tartar sauce and oven fries (didn't want to over do the fried foods thing). Give it a try!
This catfish made an awesome additon to tonights meal. Everybody loved it. I doubled all of the ingredients because I had 2 pounds of catfish nuggets. It really makes a lot, it could have fed at least 5 people with good appetites. We served it with french fries of course. If I had my drothers, I'd add some red pepper or red pepper flakes to the batter add some heat. Other than the doubling, I didn't change a thing. Next time, I think I'm going to use this batter recipe using chicken chunks. I think the prep time was fine but the cooking time is longer than twenty minutes, of course I made three batches in a large electric skillet. I'm hoping that it reheats well without becoming soggy. We have a lot left over and want to snack on it tomorrow. Thanks Darlene for a super addition to Zaar and to my regular rotation. Keep up the good work!