Fried Catfish Nuggets
By: Chef Millie Peartree @chefmilliepeartree
Made With:
Seasoned with a hint of OLD BAY and battered in a zesty mixture of Zat's Crispy Southern Fish Fri, Creole Mustard and Cajun Hot Sauce, these deep-fried bites serve up tender and flaky on the inside, with an irresistibly golden-crisp coating on the outside. Recipe Credit: Chef Millie Peartree @chefmilliepeartree.
Seasoned with a hint of OLD BAY and battered in a zesty mixture of Zat's Crispy Southern Fish Fri, Creole Mustard and Cajun Hot Sauce, these deep-fried bites serve up tender and flaky on the inside, with an irresistibly golden-crisp coating on the outside. Recipe Credit: Chef Millie Peartree @chefmilliepeartree.
Key products
Instructions
- 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.
- 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, place the star of the show in the center — that’s our catfish nuggets! — because we want people to eat them while they’re hot. You probably won't have to worry about reheating anything because McCormick seasonings add so much flavor, everything will be devoured before that’s even a concern.
- You can turn any soul food staple into a small bite perfect for a charcuterie board — whether it's collard greens turned 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.
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