Deep Fried Fish Nuggets Food

FRIED FISH NUGGETS

Steps:

• In a large bowl, combine the first 8 ingredients. Stir in fish. Roll into 1-in. balls. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish nuggets, a few at a time, until golden brown on both sides; drain on paper towels. Serve with tartar sauce if desired.

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.

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:

• Pour oil into deep pot, Dutch oven or deep fryer, filling no more than 3/4 full. Heat on medium-high heat to 375°F.
• Mix buttermilk, egg, Creole Mustard, Hot Sauce, OLD BAY and black pepper in medium bowl. Place Fish Fri in separate shallow dish. Dip fish in buttermilk mixture, then dip in Fish Fri to coat.
• Working in batches as needed, fry catfish nuggets in hot oil about 4 to 6 minutes or until golden brown. Drain on paper towels. Serve with additional Cajun Hot Sauce or Creole Mustard for Dipping. Chef Millie's Charcuterie Tips:•When plating a charcuterie board, you want to plate the star of the show in the middle-that's our catfish nuggets!-because we want people to eat it while it's hot. You probably won't have to worry about re-heating anything because McCormick seasonings add so much flavor, everything will be devoured before any reheating is necessary. •You can turn any soul food staple into a small bite perfect for a charcuterie board - whether it's collard greens you turn into spring rolls, mac-n-cheese into fried gooey nuggets of goodness, or banana pudding made into individual pie bites. •Adding ready-made sauces to the board for dipping allows guests to create their own unique combos in every bite. Mini ramekins with an assortment of condiments like Stubb's® Bar-B-Q Sauce, Zatarain's® Creole Mustard, or even French's® Mustard can really jazz up the board.

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.

SKILLET-FRIED FISH NUGGETS

Steps:

• Gather the ingredients.
• Heat the oil (it should come up to about 1/2 inch) in a large deep skillet over medium heat to 350 F to 365 F.
• Cut fish into bite-sized pieces. Lightly sprinkle the pieces with lemon pepper and garlic salt.
• Place the beaten egg and water in a bowl. Combine the pancake mix and breadcrumbs in a large plastic food storage bag.
• Dip the fish in the egg and water mixture and then place in the bag to coat with the crumbs.
• Fry the coated fish pieces in the hot oil for 7 to 8 minutes, or until golden brown, turning once.
• Drain well on paper towels. Serve fried fish nuggets immediately with cocktail sauce or tartar sauce .
• Enjoy!

FRIED FISH NUGGETS

Steps:

• In a large bowl,mix well the first seven ingredients.
• Stir in the salmon.
• Shape into 1 inch balls.
• Heat oil in a deep fat fry to 375 degrees, fry nuggets for 2 to 3 minutes or until golden color is reached.
• Drain on paper towels.
• Serve with Tartar Sauce if desired.

DEEP FRIED FISH

Steps:

• Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
• Sift the flour and salt into a bowl.
• Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
• Coat 2 pieces of fish with batter.
• Lift into the pan with a fork or kitchen tongs.
• Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
• Remove from the pan and drain on absorbent kitchen paper.
• Repeat with the remaining fish.
• Garnish with lemon wedges.