Beaumont Catfish Nuggets with Spicy Remoulade

Instructions

1. 1

   Cut the catfish fillets into bite-sized nuggets, about

2. 2

   5-inch pieces.

3. 3

   In a shallow bowl, pour the buttermilk over the catfish nuggets and let them soak for 10-15 minutes to tenderize and flavor the fish.

4. 4

   In another bowl, combine the cornmeal, all-purpose flour, and Cajun seasoning. Mix well to create the dredge.

5. 5

   Remove the catfish nuggets from the buttermilk, allowing any excess to drip off. Dredge each nugget in the cornmeal-flour mixture, coating thoroughly on all sides.

6. 6

   Heat the vegetable oil in a large skillet over medium-high heat until it reaches 180°C (350°F).

7. 7

   Fry the catfish nuggets in batches, being careful not to overcrowd the pan. Cook each batch for 3-4 minutes per side, or until golden brown and cooked through.

8. 8

   Remove the nuggets from the oil and drain on a plate lined with paper towels.

9. 9