catfish nuggets

My brother, Ryan, made up this recipe.  It’s simplicity brings out the flavor of the fish.  I was a little surprised that there isn’t any egg wash or buttermilk bathes, but the fish still ended up moist and crispy.

The Basics

• Fresh catfish nuggets – Cut the large pieces down into 1 inch pieces; make sure there are no bones
• Salt and pepper – I prefer cooking with kosher salt and cracked pepper
• Flour
• Spices – I used garlic powder and Old Bay. Be careful not use any herbs that may burn in the frying process
• Cooking oil – Enough to be deep fry catfish

The Rundown

1. In a large bowl, add catfish and a few heavy pinches of salt and pepper.  Sprinkle garlic and Old Bay.
2. Heat oil in pot.  Heat should stay between 300 and 330 degrees.
3. Coat each nugget in flour.
4. Carefully add a few nuggets in the pot — about 5 or 6 depending on the width of the pot.  Oil should be deep enough so that the nuggets can float around freely.
5. Let cook for about 3 minutes.  Catfish will be golden brown.
6. Carefully remove catfish and let cool on in a paper towel lined strainer/colander.
7. Keep making small batches until all catfish is cooked.

Tags: deep-fry, one pot, seafood, simple, southern