Spicy Fried Catfish Nuggets

I have a delicious recipe to share with you today. It is easy and quick to make too! That is Fried Catfish! This delicious protein is easily accessible for angler and non-angler alike. Whether you catch your own fare or bought it at your local grocery store, this recipe is a perfect center piece for any dinner.

If you have a loved one who is anything like my wife, this is one of the better recipes to try with them. Catfish itself is not overly "fishy" like say, salmon or other species. Fried anything is pretty generally going to be more palatable for folks that may be less than enthused about having fish for dinner or a cookout as well.

Spicy Fried Catfish Nuggets

Spicy Fried Catfish Nuggets

Prep Time:  15 Minutes

Cook Time: 8 Minutes Per Nugget

Items/Ingredients:

2 lbs. Catfish cut into nuggets or strips (think chicken strips)

1 Bag of Andy's Cajun Fish Breading

3 Eggs

2 Tablespoons Buffalo Sauce

Cooking Oil - Enough to have an inch of oil in the pan

Salt & Pepper To Taste

First, take your catfish, rinse and pat it dry. Place your catfish in a large bowl and add enough of your Breading to coat all of the fish. In this case I utilized Andy's Cajun Fish Breading. Keep an eye out for my own breading mix in the near future. In a pinch, Andy's is a perfect substitute for a homemade mix. Often, I find that it lands very close to what most people would consider "their own". You should have at least half of a bag of breading left. Once the catfish is coated, set it to the side to let it rest.

In a separate bowl, crack three eggs and whiskey to create a wash for the catfish. Add the two Tablespoons of Buffalo Sauce. Mix well until the contents are one.

In one additional bowl, pour the rest of the Seasoning in and set aside. We are effectively setting up a dredging station for the catfish. 

Take a medium to large cast iron pan and pour enough cooking oil to be roughly an inch deep and allow it to heat. The oil should reach roughly 350 degree Fahrenheit. That's a medium/medium high on the stove. Splash a droplet of water into the oil to determine if it is ready. Because you are heating cast iron, it will be slower to come to temperature. If, when the water hits the oil, it crackles, your oil should be ready. 

Dip your catfish nuggets that have been resting once into the egg wash, covering both sides. Then into the separate bowl of breading. From there, delicately drop the fish into the hot oil. Cook on both sides for 4 minutes each. Take out and let rest on a paper towel to absorb any excess oil, or a rack to let it drip off.

Once cooled, enjoy with your favorite tartar sauce or other dip. We here enjoy dipping them into buffalo sauce to continue that spice kick.

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I hope that you give this recipe a try. Let me know what you think! 

 

- WRS