Oven Fried Catfish Nuggets Recipes

Steps:

• In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork. Freeze option: Cover and freeze unbaked fish nuggets on a waxed paper-lined baking sheet until firm. Transfer to a resealable freezer container; return to freezer. To use, preheat oven to 375°. Bake nuggets on a rack on a greased baking sheet 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
• Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Steps:

• Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
• Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
• Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
• Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

Steps:

• Combine bread crumbs, cornflakes, Parmesan Cheese, and Cajun seasoning in a bowl.
• Coat fish with butter - flavored nonstick cooking spray, then roll in crumb mixture.
• Place on baking sheet coated with nonstick cooking spray.
• Bake at 375°F for 15 to 20 minutes or until fish flakes easily with a fork.

Steps:

• Soak catfish in milk for approximately 1 hour, in the refrigerator. In a bowl, mix together white and yellow cornmeal. Spice up the cornmeal with salt, red and black pepper, granulated garlic, thyme, and Cajun seasoning, to taste.
• Preheat oven to 400 degrees F.
• Take the fish out of the milk and shake off the excess milk. Dip the fish fillets in the spiced cornmeal mixture. Put the fillets on a buttered cookie sheet and drizzle butter over the fish. Or you can use a butter spray. Bake fish in oven for approximately 10 minutes. Time may vary depending on the thickness of fillet. Fish should get a nice crusty, golden color. Serve with tartar sauce.

Steps:

• Put oil in a skillet until it is halfway up or you can use a deep fryer, a deep fryer is actually best for these. Heat until hot or if using skillet use medium high heat.
• In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate.
• In another big bowl put cornmeal and seasonings to taste.
• Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time.
• Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil.
• If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.

Steps:

• Rinse, pick out bones and undesirable bits, lightly dry catfish.
• Mix the corn meal and seasonings in a pie plate.
• Scramble the eggs and buttermilk in a bowl.
• Heat a skillet filled about 1/2 an inch with corn oil over a medium flame. Throw a drop of water in it, when it sizzles you're ready to cook.
• While the oil is heating, dredge the fish in the corn meal mix.
• Then dip in egg mix.
• Then heavily coat it in then corn meal mix pressing the corn meal into the egg. Be sure to cover all the wet spots before lightly knocking off any loose corn meal.
• Last, set the piece aside to await frying.
• For an extra thick crust, dip in egg and corn meal again. You will need to increase the amount of egg, buttermilk and corn meal by 50%.
• Once the oil is hot, place as many pieces of coated fish into the skillet without over crowding it using the pieces that have been sitting the longest.
• After about 3 minutes, turn the pieces half way around keeping them on the same side and cook until the sides start to brown. You want a medium to dark brown color on the underside before flipping.
• Repeat the same after flipping but watch closely as it won't take as long to brown.
• Remove pieces from the skillet, let the oil drain off and place on a rack to cool while the next round gets fried. You can put them in a 200 degree oven to keep hot while the rest cook.
• Coat both sides of the onion rolls with Durkee Sauce (Mayo if you don't have it), place pieces of fish on the bottom half, cover top of fish with relish and onion, add top half of the roll and resist the urge to eat it all yourself.
• The crust is a bit dry so you want to eat it with some kind of dipping sauce.
• For left overs, just reheat in a 250 degree oven or eat it cold like fried chicken.