Batter Fried Catfish Nuggets Food

KEN'S BEER BATTER FRIED CATFISH

Steps:

• BATTER:.
• In a medium bowl, combine flour,cornstarch & your choice of seasonings,baking powder,salt and pepper, whisk in beer & egg until smooth, cover & refrigerate 1-2 hours.
• CATFISH:.
• Soak fillets in 1/2 teaspoons salt and 1/3 cup buttermilk or milk (optional step).
• COOKING:.
• When ready to cook, in a deep skillet, heat oil (about 3" deep) to 375 degrees.
• Allow fillets to drip dry then lightly dab them with a paper towel to insure they are not wet, dip fillets in batter, lift strips with tongs, draining excess batter, then place catfish in oil several pieces at a time (do not over crowd fillets).
• Fry until well browned on all sides (about 3 min.), remove and drain on paper towels.

FRIED CATFISH NUGGETS

Steps:

• Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
• Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.

SOUTHERN FRIED CATFISH NUGGETS

Steps:

• Put oil in a skillet until it is halfway up or you can use a deep fryer, a deep fryer is actually best for these. Heat until hot or if using skillet use medium high heat.
• In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate.
• In another big bowl put cornmeal and seasonings to taste.
• Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time.
• Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil.
• If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• Heat oil in deep fryer to 365 degrees F (185 degrees C).
• Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

DEEP-FRIED FISH NUGGETS

Steps:

• In a small bowl, mix All-Purpose Flour (3/4 cup), Corn Starch (2 tablespoon), Baking Powder (1/4 teaspoon), Baking Soda (1/4 teaspoon), Salt (1/4 teaspoon) and Water (3/4 cup) until smooth.
• Heat Peanut Oil (as needed) in pot to 375 degrees F (180 degrees C). Place about four Fish Fillet (1 pound) at a time into the batter, coating them completely.
• Fry nuggets keeping temperature fairly constant, until nuggets are crisp and browned all over.
• Use a skimmer to remove the fried nuggets, and place them on paper towel to drain, along with the crumbs that are created during the frying process.
• Repeat with remaining uncooked nuggets.
• When all nuggets are fried and drained, place them on a nice serving plate.

FRIED CATFISH NUGGETS

Steps:

• In a medium bowl, mix together your flour, cornstarch, baking powder, and all your spices. Add your beer and egg, and mix well, until everything is incorporated. Refrigerate for at least 30 min to help everything set.
• When ready to cook, pour vegetable oil in a fryer or deep skillet to a depth of at least 3 inches, and heat to 375°. Stir batter, and fold in catfish.
• When oil is hot, lift catfish nuggets with tongs, draining excess batter, and place in the oil, being careful not to over-crowd the fryer.
• Fry until browned, about 2-3 minutes.
• Remove to paper towels to drain excess oil, and repeat with remaining fish.
• Serve warm with chips. To keep warm while you fry the rest of the fish, place on a baking sheet and keep in a low, warmed oven (150°-200°)

HUSHPUPPY-BATTERED CATFISH NUGGETS WITH SPICY TARTAR SAUCE

Steps:

• In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
• Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.
• Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.
• Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

BATTER DIPPED CATFISH NUGGETS

Steps:

• Scramble the egg in a large bowl then whisk in the buttermilk follow by the rest of the ingredients, except fish.
• Heat 2-3 inches of oil in a large frying pan until hot. Dip the nuggets into the batter so they are coated then gently drop into the hot oil. Fry for 5-7 minutes, until golden brown & crispy.
• Repeat until all the fish is fried. Place the fried fish onto a paper towel lined plate to drain excess oil.

SPICY SOUTHERN FRIED CATFISH

Steps:

• Make sure that the fish is nice and clean before anything else, then set to the side.
• In a large bowl add the self rising flour, cornmeal, and cajun seasoning. Mix well.
• In a separate bowl beat the two eggs, then add in the hot sauce, and mix.
• Next add the fish into the bowl with the hot sauce & egg mixture.
• Make sure that the fish is nicely coated with the wet mixture, then coat with the flour mixture.
• Once all of the fish is coated, let it set for about 5 minutes so that the cornmeal & flour mixture can stick well.
• Heat the oil between 350 - 375 F.
• Once the oil is nice and hot, carefully add the fish into the skillet or deep fryer, but do not overcrowd.
• Fry the fish until golden brown, then remove from the oil, and set on a paper towel lined plate or cookie sheet.
• Let sit until it's cool enough to eat.
• Serve & Enjoy.

BIG DADDY'S DEEP-FRIED CATFISH

Steps:

• Preheat a deep-fryer to 350 degrees F.
• In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
• Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
• Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

BATTER FRIED CATFISH NUGGETS

Steps:

• 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.

SUNNY'S CATFISH NUGGETS

Steps:

• In a bowl, add the 2 cups milk and a heavy pinch of salt. Whisk to dissolve and add the fish chunks. Allow to soak at room temperature for 30 minutes.
• Set up the dredging station: In the first bowl, add 1 cup flour. In the second bowl, whisk the eggs and add the remaining 2 tablespoons milk. In the third bowl, add the remaining 1 cup flour, the cornmeal, sugar and a pinch of salt followed by a few grinds of pepper.
• In a frying pan with straight sides, add enough oil to fill 1-inch deep. Heat until the oil begins to swirl and the handle of a wooden spoon begins to sizzle as soon as it hits the oil. The oil will be about 350 degrees F.
• Remove the fish from the milk in batches of 6 to 8 chunks. Shake the excess milk off the fish. Dredge in the flour, then the egg wash and then in the flour and cornmeal mixture. Add the batch to the oil, making sure to not overcrowd the pan and bring down the temperature. Fry, flipping once if needed, until a light golden brown and cooked through, about 6 minutes. Remove to a paper towel-lined plate and season with a sprinkle of salt. Repeat until all the fish chunks are done.
• In a small bowl, add the hot sauce and sift the sugar on top. Gently stir together. Drizzle over the nuggets or dunk them in the sauce.

BAJA FISH TACOS

Steps:

• Whisk together the flour, beer, and taco seasoning mix.
• Wash catfish nuggets and pat dry with paper toweling.
• In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
• You don't want to totally liquify the cilantro.
• Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
• Dip fish nuggets into batter and place in hot oil with a fork.
• Turn once after about 1 minute and brown the other side for another minute.
• Do this in batches.
• Don't crowd the fish.
• Drain on paper toweling and keep warm in a 200F oven until ready to serve.
• Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.