Beer makes batters better, meat more tender, and sauces more flavorful.
Fried Catfish Nuggets
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- #38243
The buttermilk marinade does two things in this recipe: first, it helps "mellow" the catfish flavor a bit (which can be somewhat strong). Second, it helps adhere the seasoned flour mixture. So when you remove the fish from the marinade don't dry it off, just let the excess drip off. Unlike some fish, catfish holds up to deep-frying very well. These nuggets are crispy and tasty without being dried out. Make sure to serve them with a dipping sauce like tartar sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds catfish fillets, cut into 1" nuggets
1 cup buttermilk
1 1/2 cup self-rising flour
1/2 teaspoon beau monde seasoning
OR
1/4 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon ground white pepper
vegetable shortening
directions
Put catfish nuggets in a bowl. Stir in buttermilk; set aside to marinate 30 minutes. Combine flour, Beau Monde (or celery salt), salt and pepper in a shallow dish. Drain catfish nuggets and dredge with flour mixture. Deep fry a few nuggets at a time, in 370 to 375 degrees F vegetable shortening, until nuggets are golden brown and cooked through, about 2 minutes. Drain nuggets on paper towels. Serve immediately.
added by
luckytrim
nutrition data
492 calories, 17 grams fat, 38 grams carbohydrates, 44 grams protein per serving.
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