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Categories:
vegetable oil flour cornmeal Cajun creole seasoning onion powder garlic cayenne egg catfish nuggets salt lemon juice
Viewed: 111 - Published at: 4 years agoIngredients
- 2 cups vegetable oil
- 1 cup all-purpose flour
- 12 cup cornmeal (stone-ground is better)
- 2 tablespoons cajun creole seasoning (like Tony Chachere)
- 1 teaspoon onion powder
- 1 teaspoon easpoon garlic powder
- 12 teaspoon cayenne
- 1 egg
- 2 lbs catfish nuggets, skin removed (can sub fillets cut into strips skin removed)
- salt
- 14 cup lemon juice
Method
- In heavy 3-quart skillet, heat oil over medium-high heat to 375 degrees.
- In a shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and cayenne.
- In another shallow dish, beat egg with fork until foamy.
- Sprinkle catfish nuggets with salt and lemon juice.
- Dip each nugget into beaten egg, then roll in flour mixture to coat.
- Drop 4 to 6 nuggets at a time into hot oil.
- Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown.
- Remove from oil; drain on paper towels.
