Cajun Beer Batter Fish Nuggets Recipes

Steps:

• In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
• In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. 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.

Steps:

• In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, salt, baking powder, paprika, peppers, and oregano.
• Whisk in beer and egg until smooth. Add catfish. Cover and refrigerate for 1 to 2 hours.
• In a deep skillet or large pan, pour vegetable oil to a 3-inch depth. Heat oil to medium-high heat on stovetop.
• When oil is hot, lift fish strips with tongs to drain excess batter. Fry catfish in oil, several pieces at a time (being careful not to overcrowd), for approximately 3 minutes per batch, or until well browned on all sides.
• Drain on paper towels.
• Repeat with remaining catfish, keeping cooked fish warm until ready to serve.

Steps:

• Scramble the egg in a large bowl then whisk in the buttermilk follow by the rest of the ingredients, except fish.
• Heat 2-3 inches of oil in a large frying pan until hot. Dip the nuggets into the batter so they are coated then gently drop into the hot oil. Fry for 5-7 minutes, until golden brown & crispy.
• Repeat until all the fish is fried. Place the fried fish onto a paper towel lined plate to drain excess oil.

Steps:

• In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370°F. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook. Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil. Use this batter to fry shrimp, oysters, and other shellfish. Serves 4*If you can't find corn flour, we suggest processing cornmeal in the blender or food processor to make it finer.

Steps:

• In large shallow dish, whisk together flour, cornmeal, Cajun seasoning, salt and pepper.
• In another shallow dish, combine mayonnaise, dill and lemon juice; set 1/4 cup aside for serving.
• Cut fish into 2-inch chunks; dip into mayonnaise mixture, then flour mixture, turning to coat.
• Place fish on greased rimmed baking sheet, bake in 450F oven until golden, about 10 minutes.
• Broil until crisp, about 4 minutes.
• Serve with reserved mayonnaise mixture for dipping.

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.