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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Even cold leftovers are good. Ingredients:
2 cups vegetable oil |
1 cup all-purpose flour |
1/2 cup cornmeal (stone-ground is better) |
2 tablespoons cajun creole seasoning (like tony chachere) |
1 teaspoon onion powder |
1 teaspoon easpoon garlic powder |
1/2 teaspoon cayenne |
1 egg |
2 lbs catfish nuggets, skin removed (can sub fillets cut into strips skin removed) |
salt |
1/4 cup lemon juice |
Directions:
1. In heavy 3-quart skillet, heat oil over medium-high heat to 375 degrees.
2. In a shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and cayenne. In another shallow dish, beat egg with fork until foamy.
3. Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil.
4. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.
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