Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Friday, July 20, 2012

Fried Catfish Nuggets

These spicy fried catfish nuggets are absolutely delicious! There's no doubt your friends will beg you for this recipe, but don't give it to 'em. Just send them over to Real Cajun Cooking - Pure and Simple so they can discover how to make this and other tasty dishes, too.


Ingredients

  • 12 catfish fillets cut into bite size pieces
  • 2 egg whites
  • 1 Tbs. Tony Chachere’s Original Creole seasoning
  • 1 tsp cayenne pepper
  • 1 tsp lemon pepper
  • 1 tsp. salt
  • 2 tsp Tabasco sauce
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • 4 oz. fresh beer
  • 2 cups all-purpose flour
  • 1 cup yellow corn meal
  • 1 quart peanut oil

In a bowl add the egg whites, Tony Chachere’s seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp. of cornstarch in a small amount of cold water and add it to the solution. Again, blend all of the ingredients together then add a handful of nuggets at a time to the batter and coat them well.

In a separate bowl, with a lid,  mix 2 cups of all-purpose flour and 1 cup of yellow corn meal together. Add the fish nuggets, close the lid, and shake until they are well coated on all sides.

Heat peanut oil to 365°F. and fry the fish nuggets for about 7 minutes or until they float to the top. Don’t attempt to fry too many nuggets at one time.

Peanut oil can be used several times before it is discarded. Bon Appetite! ... Ahheee!!
KT
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4 comments:

  1. Been lovin your recipes! The problem with this one is the name. Many supermarkets and seafood shops market their catfish bellies as "catfish nuggets". These nuggets will have a much stronger, fishy/fatty/strong feel and taste to it that regular catfish fillets wouldn't have. I use catfish nuggets to make a fish stock of sorts for my water needs when cooking gumbo, jambalaya or anything seafood with the need of water. We jokingly call it our "essence of fish" because of the nice seafoody flavor it adds to a seafood dish. We add them to the early stages of cooking and, by the time the meal is complete, the fish has broken-down into the sauce or gumbo and can hardly be identified. Ray Gremillion

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  2. Thanks for your comments. I don't particularly care for the catfish belly meat because the kind of catfish I like are not big enough to produce "belly" meat. I usually catch and release all those that are more than about 14 - 16 inches in size. We make our "nuggets" by using the fillets of the smaller fish. I can see, however, how those "big" cat bellies can be utilized in cooking. Again, thanks for you comments and please visit us again.

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  3. Jacques, used your recipe last night. It was out standing. Didn't have catfish but had talipia and gulf shrimp. Believe me the breading made the meal. Thanks Man. Bill

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