Southern Fried Catfish Nuggets
Ingredients
The catfish and marinade
-
12-14
oz
catfish
-
1
cup
buttermilk
-
1
teaspoon
sweet paprika
-
1
teaspoon
garlic powder
-
1
teaspoon
table salt
-
½
teaspoon
black pepper
-
½
teaspoon
cayenne pepper (optional)
The coating
-
1
cup
all-purpose flour
-
1
teaspoon
table salt
-
½
teaspoon
black pepper
-
Vegetable oil
for frying
Instructions
- Combine all-purpose flour, table salt, and black pepper in a shallow bowl and whisk together.
- In a medium bowl, mix buttermilk, paprika, garlic powder, black pepper, table salt, and cayenne pepper, and whisk to combine.
- Pat the catfish dry and cut it into two-inch pieces.
- Soak the catfish pieces in the buttermilk mixture, ensuring they are fully submerged, and refrigerate for 30 minutes to 2 hours.
- Remove the catfish from the refrigerator 15 minutes before cooking to bring to room temperature.
- Remove catfish from the buttermilk, allowing excess to drip off, and coat in the flour mixture.
- Heat 2-3 inches of vegetable oil in a deep skillet to 375 degrees F.
- Fry the catfish nuggets for 6-7 minutes until golden brown and cooked to an internal temperature of 165 degrees F.
- Remove the nuggets from oil and drain on a wire rack or paper towel.
- Serve with lemon wedges, tartar sauce, or your favorite dipping sauce.
Nutrition Facts (estimated)
Servings
2
Calories
833
Total fat
63g
Total carbohydrates
29g
Total protein
38g
Sodium
1314mg
Cholesterol
122mg
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