Made with AI
Beaumont Fried Catfish Nuggets
Ingredients
- catfish fillets600 g
- buttermilk1 cup
- cornmeal1 cup
- all-purpose flour0,5 cup
- paprika1 teaspoon
- cayenne pepper0,5 teaspoon
- garlic powder1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- vegetable oil0,5 cup
- lemon wedgesto serve as needed
Instructions
- 1
Cut the catfish fillets into bite-sized nuggets, about
- 2
5-inch pieces.
- 3
Place the catfish nuggets in a bowl and pour the buttermilk over them. Toss to coat, cover, and refrigerate for at least 30 minutes.
- 4
In a shallow dish, combine the cornmeal, all-purpose flour, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix well.
- 5
Remove the catfish nuggets from the buttermilk, allowing any excess to drip off.
- 6
Dredge each nugget in the cornmeal mixture, pressing lightly to ensure an even coating. Place coated nuggets on a plate.
- 7
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 180°C (350°F).
- 8
Fry the catfish nuggets in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- 9
Remove the nuggets with a slotted spoon and drain on paper towels.
- 10
Serve hot with lemon wedges on the side.
