Cornmeal-Crusted Catfish Nuggets

Cornmeal provides a superior crunch and nutty flavor that suits the sweet meat of the catfish perfectly. Served with a zesty, pickle-packed homemade tartare sauce, these nuggets are a Southern seafood treat.

Cornmeal-Crusted Catfish Nuggets

Cornmeal provides a superior crunch and nutty flavor that suits the sweet meat of the catfish perfectly. Served with a zesty, pickle-packed homemade tartare sauce, these nuggets are a Southern seafood treat.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Appetizer

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Fish: 1.5 lb catfish fillets cut into strips, 1/2 cup cornmeal, 2 tbsp flour, 1 egg
• Tartare: 2 small pickles grated, 6 tbsp mayonnaise, 1 tbsp white wine vinegar, 1 tbsp capers, lemon zest, dill
• Fry: Peanut or sunflower oil

Equipment

• Frying pan
• Wire rack
• 3 small bowls

Method

 

Instructions

1. Set up dredging station: Flour -> Beaten Egg -> Cornmeal. Coat fish strips.
2. Chill coated fish for 30 mins to help breading adhere.
3. Mix tartare sauce ingredients in a small bowl.
4. Shallow fry fish in hot oil for 2 mins per side until golden and crisp.
5. Serve piping hot with the tartare sauce.

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