Créé avec l’IA
Beaumont Catfish Nugget Salad
30 min 649 kcal par portion Facile
Ingrédients
4 Portions
- catfish fillets600 g
- cornmeal1 cup
- buttermilk0,5 cup
- vegetable oil for frying0,5 cup
- mixed salad greens6 cups
- cherry tomatoes, halved1 cup
- sliced cucumber0,5 cup
- light ranch dressing0,25 cup
Instructions
- 1
Cut the catfish fillets into bite-sized nuggets.
- 2
Pour the buttermilk into a bowl and add the catfish nuggets, tossing to coat. Let marinate for 10 minutes.
- 3
Place the cornmeal in a shallow dish. Dredge each catfish nugget in the cornmeal, pressing lightly to coat all sides.
- 4
Heat the vegetable oil in a large skillet over medium-high heat.
- 5
Fry the catfish nuggets in batches for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
- 6
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, and sliced cucumber.
- 7
Top the salad with the warm catfish nuggets.
- 8
Drizzle the light ranch dressing over the salad just before serving.
- 9
Toss gently and serve immediately.
