Cornmeal Crusted Catfish Nuggets

.






When I started making dinner last Friday, I realized I was not using the recipe that I had linked to the way it was written. I guess I can't fairly say it's a great recipe if I alter it. So, I jotted down my changes and here it is. Not a great picture, but the vultures were circling. In case you've never eaten catfish, I'll tell you it's good stuff. Not fishy -- very delicate and tender. Yummy. I buy fresh USA farm-raised whenever I can. The other stuff mostly comes from China and I just don't trust their farming practices all that much.

Cornmeal Crusted Catfish Nuggets

1/2 cup cornmeal
1/2 cup flour
1 T. paprika
1 t. seasoning salt (I use Lawry's for this recipe)
1/2 t. pepper
2 pounds catfish
4 T. vegetable oil

Combine cornmeal, flour and seasonings in a shallow bowl.
Rinse catfish fillets with cool water and pat dry with paper towels.
Cut catfish into bite-size nuggets -- about the size of a chicken nugget.
(I think I get about 6 nuggets from each medium-sized fillet.)
Heat oil in a heavy skillet.
A few at a time, dredge catfish nuggets in cornmeal mixture.
Cook catfish nuggets, in batches, over medium heat 3 to 5 minutes or until golden,
gently turning to brown each side.
Add more oil if pan gets dry.
Don't cook too many at a time, or they'll steam instead of fry.
Serve with lemon wedges and tartar sauce.


Tartar Sauce

1/2 cup mayonnaise
2 T. pickle relish
2 T. minced onion
a big squeeze from half a fresh lemon

Stir to combine.
Chill until ready use.


.