Crispy Fried Catfish Nuggets Food

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.

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.

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.

CRUNCHY CATFISH NUGGETS

Steps:

• In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
• Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. 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.

BAKED CATFISH NUGGETS

Steps:

• In a shallow dish, mix together cornmeal, Cajun seasoning, garlic powder, and salt.
• Place a catfish nugget in the cornmeal dish. Coat completely. Remove to a lined baking sheet. Repeat for remaining fish.
• Bake at 400° for 17-20 minutes, until fish is cooked through, golden, and flaky.

CRISPY FRIED CATFISH NUGGETS

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.

CRISPY CRUNCHY CATFISH NUGGETS

Steps:

• Preheat oven or deep fryer to 350'.
• If using in the oven, spray baking sheet with Pam and add 1Tbs. Oil. Spread evenly.
• In a bowl combine buttermilk and egg. Mix well and set aside.
• In another bowl add bisquick, set aside.
• In another bowl add crushed cornflakes,all purpose greek seasoning,Old Bay Seasoning,dillweed, salt & pepper. Blend to mix.
• Place catfish nuggets in the buttermilk mixture and let set 5 minutes.
• Dip in bisquick than into the corn flake mixture and place on greased baking sheet or in a deep fryer.
• If baking, bake for 30 minutes or until fish flakes.
• If deep frying, fry 5 to 8 minutes or until crispy brown and fish flakes.
• Serve with tarter sauce.

OVEN FRIED CATFISH NUGGETS

Steps:

• Combine bread crumbs, cornflakes, Parmesan Cheese, and Cajun seasoning in a bowl.
• Coat fish with butter - flavored nonstick cooking spray, then roll in crumb mixture.
• Place on baking sheet coated with nonstick cooking spray.
• Bake at 375°F for 15 to 20 minutes or until fish flakes easily with a fork.

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°)

CRISPY FISH NUGGETS

Steps:

• Preheat the air fryer or convection oven to 400°F. Spray a rimmed baking sheet or the tray of your air fryer with spray avocado oil. Alternatively, you can use a paper towel to grease the baking sheet or tray with a little avocado oil. (If you are using an air fryer with a basket, spray both sides of the breaded fish nuggets before putting them into the basket.)
• Pat the cod fillets dry and season with the lemon pepper seasoning. Cut into 1 1/2 inch chunks.
• Set up 3 shallow bowls. Add the coconut flour to the first bowl, eggs and water to the second bowl, and the breading to the third bowl. Use a fork to whisk the eggs and water together.
• Coat a piece of cod in the coconut flour, then dredge it in the egg wash, then coat it in the breading mixture. Repeat this process with all of the cod pieces.
• Place the breaded cod on the prepared baking sheet. If you are using the cooking spray, lightly spray the tops of the nuggets.
• Bake at 400°F, on the middle rack for 10 to 12 minutes (if using a convection oven). Cook on broil for an additional 2 minutes or until they are crispy and golden brown. If you are using an air fryer with a basket, gently place the breaded nuggets into the basket and cook for 10 to 12 minutes. If you are using a toaster oven /air fryer combo, place the breaded cod on the prepared air fryer tray and cook for 10 to 12 minutes.
• Serve with tartar sauce and fresh lemon slices.

EASY CRISPY FRIED CATFISH

Steps:

• In a large skillet, fill pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium high heat.
• Dip catfish in milk, then in cornmeal. Shake off excess cornmeal.
• Once oil is hot, begin frying fish in batches until they are golden brown. Flip fish so each side is cooked evenly.
• (On the 2nd or3rd batch of fish, you may want to reduce the pan heat because it will be extra hot). Add extra oil if needed.
• Drain fish on paper towels and sprinkle with salt or seasoning salt.
• Serve hot with tartar sauce.

CRISPY FRIED CATFISH NUGGETS

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.

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.

AIR FRYER CATFISH NUGGETS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place seasoned breading mix in a gallon-size plastic resealable bag. Drop catfish pieces inside, close, and shake to coat fish with breading on all sides.
• Spread out nuggets on a baking sheet and spray with non-stick cooking spray. Place nuggets in an even layer in the air fryer basket, sprayed side down. You may need to work in batches depending on the size of your air fryer. Spray the tops with non-stick cooking spray.
• Air fry for 8 minutes. Using tongs, flip nuggets over and cook for 4 minutes more.

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.

FRIED CATFISH NUGGETS

Steps:

• Cut your catfish fillets into 2" nuggets, if needed. Add to a resealable bag with the mustard and ensure all the catfish has been through the mustard. Allow to sit for at least an hour.
• Add the flour, cornmeal, Creole seasoning, onion powder and garlic powder to another large resealable bag and mix well. Add your oil to a pot for frying and heat to 360°F.
• In batches of about 10 pieces, add to the flour mix and shake to coat the catfish well.
• Once the oil has come to temperature drop the fillets into the oil one by one (but quickly, this will help them not stick to each other) Fry for about 3-4 minutes, remove and drain on a paper towel lined baking sheet.

CRISPY CHICKENLESS NUGGETS

Steps:

• Preheat oven to 350°F.
• Lightly grease or line a cookie sheet with parchment paper and set aside.
• Whisk milk and lemon juice together until foamy with bubbles.
• In a medium bowl, mash chickpeas with a fork or potato masher until coarse. You don't want any whole beans left, but don't overly mash them so that they are pureed and resembling refried beans. Alternatively, you can pulse the beans in a food processor 10-15 times and transfer processed chickpeas to the bowl.
• Add in TVP, crumbs if using, vital wheat gluten, mustard, spices and agave or honey.
• Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly. Turn out onto a clean surface and knead for about a minute, getting out any excess bubbles and making sure the gluten strands form. Mold the mixture into ball and set aside.
• Pour cornflakes into a separate bowl and mash until very crumbly, like thick and slightly bigger bread crumbs and set aside.
• Re-whisk milk and then pour mixture into a shallow bowl.
• Break off bouncy ball-sized portions of the gluten and flatten in the palm of your hand to it resembles a nugget shape. Dip into the milk mixture so that it's coated on both side then press into flakes on each side, making sure it's completely coated.
• Place nugget on a cookie sheet and repeat with all nuggets.
• Bake nuggets for 10 minutes, flip and bake another 10-15 minutes, until nuggets are firm and crispy.
• Serve with your favorite dipping sauce if desired(Ranch dressing, ketchup, honey mustard sauce, barbeque sauce, etc.).