Catfish nuggets are cubes of catfish meat that are breaded and deep-fried. This recipe, like many catfish recipes, includes a marinade that the fish absorbs prior to being breaded. Catfish were long considered a delicacy in Central Europe, where they were served on holidays and feast days. When migrants from Europe and Africa came to the United States, they brought with them this tradition, where it caught on quickly, particularly in the Southern states. Channel catfish and the blue catfish are the species enjoyed most often in the United States, where farm-raised catfish have become a dietary staple. Catfish meat is described as having a firm texture with a mild, sweet flavor.
Recipe Servings: 4
+ 8 hours resting
- Place the catfish pieces into a large bowl and sprinkle them with thyme leaves, tossing until coated.
- Mix in the mustard, making sure each piece is coated.
- Cover and refrigerate for at least 8 hours and up to 24 hours.
- Heat oil in a deep-fryer or large saucepan to 350°F.
- Whisk together the corn flour, garlic powder, salt, black pepper, and baking soda in a shallow bowl.
- Dip the catfish pieces, one at a time, into the flour mixture and shake off the excess.
- Fry the catfish nuggets, in batches, in the hot oil for 3–4 minutes until they are no longer translucent in the center and are golden brown. Let the oil come back up to temperature between batches.
- Drain the nuggets on a paper towel-lined plate before serving them hot with any desired dipping sauces on the side such as ketchup or tartar sauce.
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