Batter Fried Catfish Nuggets
"Catfish is my husband's favorite. Mine is crappie, but this is how he likes his catfish."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 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)
directions
- 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.
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Reviews
-
Yea, no. No. I think it's a crime to fry catfish using anything but cornmeal and some seasoning. You are truly not doing it justice. -
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!
RECIPE SUBMITTED BY
Darlene Summers
Carterville, Illinos
I would like to let you all know that I am no longer able to review your recipes that I have tried. since they changed the site around webtv does not supprt zaars new site.I have a webtv not a computer and webtv does not support the new recipezaar site.
so I will no longer be able to review your great recipes,nor will I be able to put my own recipes on here.Please don't think I wouldn't like to review your recipes,it was one of the nice parts of zaar that I did enjoy doing. So please forgive!!!
I am Married to the same guy for 40 years,I Have 2 beautiful Daughters, who have given me 6
grand and glorious grandchildren.
I love to cook,in fact you could call it my favorite hobby
My pet peeve is telemarketers,Every time I get busy with my recipe hobby one of them will call and knock me off the web,and of coarse I waste precious time getting back on.I am disabled,so I no longer work,and have plenty of time to pursue my hobby.
My best dish I make is Lasagna but thats just because I love lasagna.I am also asked to bring No-Bake cookies at all of our potlucks, and linger-longers at church.Meat loaf is another often requested dish I am asked to bring...... NOT MY meatloaf but .... My husbands.
He is as good a cook as I am,He can cook anything I can cook, and I can cook anything he can cook,but some things I make better,and some He makes better...So we do a lot of compromising at our house.
