Fried Catfish Bites Food

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.

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.

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.

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.

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.

SOUTHERN-STYLE OVEN-FRIED CATFISH

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
• Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
• Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

FRIED CATFISH

Steps:

• 1. Pre-heat a deep fryer to 350. In a large bowl add flour, cornmeal, baking powder, salt and cayenne pepper and whisk to combine.
• 2. Whisk in beer make sure to remove lumps. Cut the fish in half length wise to make strips or cut into bite sized pieces.
• 3. Place fish into batter and fry. Fried until fish is a golden brown. Drain fish and place onto a paper towel.

DEEP FRIED CATFISH BITES WITH A KICKBACK SAUCE

Steps:

• 1. DIPPING SAUCE
• 2. Gather your ingredients.
• 3. Add the mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl.
• 4. Whisk to combine.
• 5. Season with hot sauce and salt to your own particular tastes.
• 6. Mix until all the ingredients are thoroughly incorporated.
• 7. Cover, and reserve.
• 8. Chef's Note: If you have the time, allow the dipping sauce to sit for 2 to 3 hours, or overnight. This will help give the ingredients a chance to know each other.
• 9. THE CATFISH
• 10. Gather your ingredients.
• 11. Cut the catfish into bite-sized pieces, and reserve.
• 12. Add the flour, cornmeal, baking powder, 1 teaspoon of salt and the cayenne pepper to a large bowl.
• 13. Whisk to combine.
• 14. Chef's Note: Adjust the salt to your own tastes, or leave it out altogether.
• 15. Add the beer.
• 16. Whisk until there are no lumps and the mixture is completely smooth.
• 17. Chef's Tip: If you have any left over beer, you should drink it down. We don't want anything wasted.
• 18. Chef's Note: If the batter is still a bit thick, add some water to thin it down.
• 19. Mix the remaining 1-teaspoon of salt with the pepper, garlic powder, and paprika and/or dill, if using.
• 20. Use this to lightly season the fish on both sides.
• 21. Chef's Note: You will probably have more of the salt/pepper/garlic mixture than what you need. Discard any that's left.
• 22. Preheat your oil to 350f (176c).
• 23. Chef's Tip: If you have a deep fryer, most are preset to this temperature. If you are using a pot, then use a thermometer to keep the temperature as close to 350f (176c) as possible.
• 24. Dip a piece of catfish into the batter and then carefully place into the hot oil.
• 25. Chef's Tip: Place several pieces into the oil, but don't overcrowd.
• 26. Keep the catfish moving in the oil so that they don't stick.
• 27. Fry until the catfish bites are nice and brown, about 3 to 4 minutes.
• 28. Place the cooked catfish on a paper towel, and repeat for the remaining catfish.
• 29. Chef's Tip: To keep the catfish warm, you might want to place them on a paper-towel lined baking sheet. Preset the oven to 200f (94c), and keep them in there until ready to serve.
• 30. Chef's Note: If you have any batter left over, and you probably will, drizzle it into the hot oil, and make some crunchies, put them in the plate and lay the catfish on top. I think some people like the crunchies more than the catfish.
• 31. To serve, add to a serving plate, with the dipping sauce on the side. Add a few lemon wedges, and there you go. Enjoy.
• 32. Keep the faith, and keep cooking.

SOUTHERN FRIED CAT FISH

Steps:

• Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way .
• In a large bowl mix together, cornmeal,garlic , onion powder, cayenne, salt and pepper.
• If fish fillet too large cut into bite-sized pieces.
• Dip each strip in buttermilk and lightly deep into the remaining corn meal.
• Deep fry the fish in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size. These big chunks took about 6 minutes per side.
• Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.. Repeat with the remaining fillets and season the fish with lemon juice. Serve with spicy tartar sauce

FRIED CATFISH BITES

Steps:

• Rub fish with hot sauce, salt and pepper.
• Set aside for 1 hour or more.
• Cut fish into bite-size pieces and dip into eggs.
• Roll in cornmeal.
• Fry quickly in deep fat for 2 or 3 minutes, or until golden brown.
• Drain.