Best 3 My Fried Catfish W Homemade Nuggets Recipes
In the realm of Southern cuisine, fried catfish reigns supreme, tantalizing taste buds with its crispy, golden-brown exterior and tender, flaky flesh. This culinary gem is often paired with homemade hush puppies, the perfect complement with their fluffy interiors and slightly crispy exteriors. But what truly elevates this meal to legendary status is the homemade tartar sauce, a tangy, creamy concoction that adds a burst of flavor to every bite. If you're craving a taste of authentic Southern cooking, look no further than this collection of fried catfish recipes. From the classic Southern-fried catfish to the more adventurous catfish nuggets, these recipes offer a range of options to satisfy any palate. So gather your ingredients, heat up your skillet, and prepare to embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
OVEN FRIED CATFISH NUGGETS RECIPE
This oven-fried catfish recipe isn't only delicious, but it's easy, kid-friendly, and takes just a few ingredients that might already be in your pantry.
Provided by Erin Johnson,Mashed Staff
Categories snack, lunch, dinner
Time 35m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 424 calories, Carbohydrate 54 g carbohydrates, Cholesterol 142 mg cholesterol, Fat 10 g fat, Fiber 3 g fiber, Protein 26 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 167 mg, Sugar 1 g, TransFat 0 g
MY FRIED CATFISH W/ HOMEMADE NUGGETS
In 1950, and after watching grandpa Curl skin the big ole catfish he just caught in an Indiane creek,...by nailing it to a tree and pulling off the skin with his trusty ole plyers...YUCK! I wasn't sure I wanted to eat it at supper time. But after grandma starting frying it up...HA! AFTER A FEW BITES, I WAS HOOKED!! AND REMAIN SO...
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 20m
Number Of Ingredients 7
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
Frying anything is a chore, this technique will make it worth the trouble. This can be applied to any type of meat that is fit for frying. I only do this with catfish since it has the right flavor and consistency to hold up to the process and makes for decent left-overs. Tilapia is for people who pretend to like fish so don't let me catch you using that instead! This is best served on an onion roll with Durkee Sauce, Green Tomato Relish and thin sliced red onion.
Provided by Chefro
Categories One Dish Meal
Time 45m
Yield 8 Sandwiches, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 402.6, Fat 11.4, SaturatedFat 2.6, Cholesterol 155.9, Sodium 1053.1, Carbohydrate 49.1, Fiber 4.8, Sugar 1.1, Protein 26
Tips:
- Choose Live or Fresh Catfish: If you can, opt for live catfish as they offer the best flavor. Alternatively, look for catfish that has clear eyes, red gills, and a firm texture.
- Keep the Oil at the Right Temperature: Maintaining the oil at a consistent temperature is crucial for crispy catfish. Use a deep-fry thermometer to ensure the oil is at 350°F.
- Coat the Fish Thoroughly: Make sure to cover the catfish pieces evenly with the breading mixture. This will help them stay crispy and flavorful during frying.
- Fry in Small Batches: Avoid overcrowding the fryer, as this can cause the oil temperature to drop and result in soggy catfish. Work in small batches to ensure even cooking.
- Drain on Paper Towels: After frying, place the catfish on paper towels to drain excess oil. This will give you a crispy and non-greasy texture.
Conclusion:
Incorporating these tips and following the recipes provided in the article will lead you to a delectable fried catfish experience. You'll be able to enjoy a crispy exterior, tender and flavorful interior, and a homemade tartar sauce that complements the catfish perfectly. Whether you're a seasoned cook or a novice, these recipes offer a straightforward approach to creating a delicious and satisfying meal. So, gather your ingredients, heat up your fryer, and embark on a culinary journey that celebrates the goodness of fried catfish.
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