Sometimes, a multi-course meal with all the elaborate touches is what you crave. Other times, the straightforward comfort of catfish nuggets hits the spot. These breaded fish bites are a perfect choice when you’re looking for a satisfying, simple meal that pairs wonderfully with a beer and fries or hush puppies.
These catfish nuggets are versatile and can be enjoyed in various ways. Dip them in your favorite sauce, whether it’s tartar, Thousand Island, or ketchup. Alternatively, wrap them up or use them in fish tacos. Just remember, they are best enjoyed fresh.
If you have leftovers, store them in an airtight container and reheat them in a pan with olive oil or in the oven to retain their crispiness. So get ready to enjoy the delightful simplicity and flavor of these nuggets!
Gather Your Ingredients to Make Catfish Nuggets
To prepare a six-serving batch of catfish nuggets, start by gathering 2 pounds of catfish nuggets.
You can either purchase them pre-cut or chop larger pieces yourself. You’ll also need plenty of canola oil for frying.
For the breading, have eggs and milk on hand. Mix these with cornmeal, flour, garlic powder, salt, and black pepper.
For a finish, remember to include lemon wedges for serving. This recipe can also be adapted to other types of fish if you prefer.
Prepare the Breading and Heat the Oil
Combine two eggs and milk in a medium-sized bowl and whisk them together. In a separate bowl, mix cornmeal, flour, garlic powder, salt, and pepper until well combined.
Set this mixture aside.
Next, pour about an inch of canola oil into a deep pan to prevent a spatter. Heat the oil to 350°F. To ensure an even temperature, use a kitchen thermometer.
Batter the Fish
To coat the catfish nuggets, first dip them in a mixture of milk and egg. This ensures that the breading will adhere well. Next, dredge each piece in the cornmeal, spice, and flour mixture. Working in batches is efficient and helps maintain a consistent coating.
When preparing seafood like this, it’s easy to see why Crown Fried Chicken’s menu is renowned for its variety and quality of specialty items.
To keep the process neat, you can use parchment paper on the countertop and place your bowls on top. Using two sets of tongs, one for the wet mixture and one for the dry mixture can help you avoid getting your hands messy. Ensure each nugget is fully coated in the batter before moving on to frying.
Fry the Nuggets
After preparing your coating mixtures, it’s time to fry the catfish nuggets.
Begin by heating 1 inch of canola oil in a deep pan to a steady 350°F.
This ensures even cooking and crispy nuggets.
Ingredients Needed
- 2 cups canola oil
- 2 pounds of catfish nuggets
- Lemon wedges (for serving)
Coating Mixtures
- Wet Mixture: 2 eggs (beaten), 2 cups milk
- Dry Mixture: 1 cup cornmeal, 1 cup flour, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper
Step-by-Step Process
Coat the Nuggets
- Dip each catfish nugget into the milk and egg mixture.
- Then dredge the nugget in the cornmeal and flour mixture until well-coated.
Frying
- Fry the coated nuggets in batches, ensuring to leave enough space between pieces to prevent sticking.
- Cook each side for about 3 minutes or until they achieve a rich golden brown color.
- Place the cooked nuggets on a plate lined with paper towels to drain any excess oil.
Maintaining Oil Temperature
- Keep the oil temperature steady at 350°F to ensure all batches cook evenly.
- Add more oil to the pan if needed between batches.
Serving Suggestions
Pair your fried catfish nuggets with lemon wedges for a zesty touch. Complement the dish with sides like french fries, coleslaw, or onion rings. These additions will enhance your meal and offer a variety of textures and flavors.
In this simple yet effective way, you can achieve crispy and delicious catfish nuggets that are perfect for any meal.