Posts Tagged ‘Fried Catfish’

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Southern Fried Catfish Nuggets

January 5, 2010

This is one of my family’s favorites with my mac and cheese and collard greens.  The trick is to first soak the catfish in milk. Milk is known to remove any fishy taste and smells from any fish the cook decides to use. Also, when using catfish, do not purchase the catfish nuggets already on display in the seafood department. Always ask for catfish filets and cut them into strips. The fish is of better quality and has a very little chance of bones.

SEASONED- Fish FRY 10-oz.

1 lb. of  Catfish filet ( cut into strips)

1 cup milk

2 eggs

1  10 oz package of Louisiana seasoned fish fry mix (avaiable at Publix in the seafood department)

1 tbsp. Lawry’s Seasoning Salt

1 Lemon

After unwrapping the catfish, rinse with water, pat dry. Cut the filets into strips and soak in a large bowl with milk for one hour.  In a small bowl scramble 2 eggs and get a large dish ready for the fish fry batter with seasoning salt mixed in. Remove the catfish from the milk and coat with the egg mixture. Then toss the “egged” catfish in the batter until well coated. Place on a clean plate and continue the process until all the catfish is battered. A very important key is to place the battered nuggets into the fridge to keep the fish chilled and help the batter to set. Do so for at least one hour.  To fry, one can use a deep fryer or a pan filled with 2 inches of vegetable oil. If pan frying, set range to med-hi and wait about 10 minutes or until oil is nice and hot. Test oil by dropping a little of the batter into the oil. If the batter immediately bubbles and rises to the surface, you can proceed to fry. It is important to fry in batches because if you put to much in at one time, the oil temperature will drop and not cook correctly (this can cause fried foods to be soaggy). Each pound of catfish should be divided up into three batches. Drop in a little at a time and cook for 8 minutes (keeping watch of color and making sure that the oil is cooking the top as well). The color should be a dark-golden color. Remove one piece to test, break open, and make sure that the fish is solid in color and texture. Set each batch on a plate with paper towels to soak up any extra oil draining off. After removing a batch and plating, squeeze lemon over fish. Serve with tartar sauce, hot sauce, or enjoy alone!

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