Up the River Catfish Nuggets

Posted by Unknown Friday, June 12, 2009
Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 1

Let me tell you how much I enjoy this meal by telling you why I am calling it "Up the River Catfish Nuggets." My family has a fishing camp located 35-45 minutes up the Mobile River delta. It is only accessible by boat and you only take the bear necessities. If you want something more than hot dogs and Bologna sandwiches you better catch something. When I was about 14 I went up to the camp with my cousin, a few uncles, my Paw-pa, my Great Uncle Dale and my Great Grandad. While everyone was out hunting, my Great Grandad and I set up about 35 catfish lines. He just seemed to know exactly where to set them and for the next 10 hours ever time we checked the lines everyone of them had a catfish on it. We only kept the biggest and best yet by the time we were done we could have opened a catfish market. No one had any luck hunting the entire time we were up at camp so for the next three days for breakfast, lunch and dinner we had catfish. Catfish and eggs, Catfish and chips, Catfish with Catfish on top and some Catfish on the side! The way I made mine most every time was mustard battered. Even after three days I still enjoyed every bite! Enjoy this mustard battered catfish recipe.

3/4 lbs catfish nuggets
1/3 cup buttermilk
2 tbsp and 1 tsp French's Mustard (homemade mustard is also great)
1 tbsp lime juice
1/4 tsp Louisiana Hot sauce (Creole Mustard is also good)
2/3 cup corn meal
1 tbsp and 1 tsp flour
1/2 tsp lemon pepper
1/4-1/2 tsp Cayenne Chile powder
1/2 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper
1 fresh lemon or lime
kosher salt (to taste)
fresh crack pepper (to taste)
Olive oil (for frying)

Pour enough oil into skillet to half way submerge any of your cat fish nuggets (1/4 inch to 1/2 inch deep.) Heat oil over medium high heat. (If you have a cooking thermometer you are looking to hit between 350 and 365 degrees.)

In a shallow medium bowl mix together milk, mustard, hot sauce and lime juice. In a separate shallow bowl mix seasonings, flour and cornmeal. Pat all fish nuggets dry with a paper towel and then dip fish into mustard mixture, then coat with cornmeal mixture. Add a few pieces at a time to hot oil (be careful fish may cause oil to pop.)

Fry 2-3 minutes, flip and fry an additional 2-3 minutes or until golden brown. Remove fish from oil and place on a plate covered with paper towels to drain. After cooking all fish squeeze fresh lime/lemon juice over fish and serve with tartar sauce or desired sauce (we made a jalapeno Tartar sauce that was great!)


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