- Vegetable oil, for frying
- 2 pounds white catfish fillets, cut into 2-inch chunks
- 2 teaspoons OLD BAY® Classic Seafood Seasoning
- 1 teaspoon McCormick® Pure Ground Black Pepper
- 1 cup buttermilk
- 1 egg
- 2 tablespoons Zatarain's® Creole Mustard
- 1 tablespoon Zatarain's® Cajun Hot Sauce, (optional)
- 1 1/2 cups Zatarain's® Crispy Southern Fish Fri
- 1 Pour oil into deep pot, Dutch oven or deep fryer, filling no more than 3/4 full. Heat on medium-high heat to 375°F.
- 2 Mix buttermilk, egg, Creole Mustard, Hot Sauce, OLD BAY and black pepper in medium bowl. Place Fish Fri in separate shallow dish. Dip fish in buttermilk mixture, then dip in Fish Fri to coat.
Working in batches as needed, fry catfish nuggets in hot oil about 4 to 6 minutes or until golden brown. Drain on paper towels. Serve with additional Cajun Hot Sauce or Creole Mustard for Dipping.
Chef Millie's Charcuterie Tips:
•When plating a charcuterie board, you want to plate the star of the show in the middle—that’s our catfish nuggets!—because we want people to eat it while it's hot. You probably won't have to worry about re-heating anything because McCormick seasonings add so much flavor, everything will be devoured before any reheating is necessary.
•You can turn any soul food staple into a small bite perfect for a charcuterie board - whether it's collard greens you turn into spring rolls, mac-n-cheese into fried gooey nuggets of goodness, or banana pudding made into individual pie bites.
•Adding ready-made sauces to the board for dipping allows guests to create their own unique combos in every bite. Mini ramekins with an assortment of condiments like Stubb's® Bar-B-Q Sauce, Zatarain's® Creole Mustard, or even French's® Mustard can really jazz up the board.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.
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