Crispy Catfish Nuggets with Creole Tartar Sauce
Ingredients
- 1 12-ounce beer
- 1 tablespoon yellow mustard
- 3 pounds skinless catfish fillets, sliced into 3-inch pieces
- 1 cup Zatarain's Seasoned Fish-Fri
- 1/3 cup all purpose flour
- 1/4 cup Zatarain's Crispy Southern Seasoned Fish-Fri
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Peanut or canola oil, for frying
- Creole Tartar Sauce, for dipping (see recipe)
Instructions
Pour beer into a large bowl; whisk in yellow mustard. Pour beer mixture into a large resealable plastic bag; add catfish. Seal and marinate in the refrigerate for up to 3 hours. Place oil in a large skillet or electric fryer and heat to 375 degrees. Meanwhile in a separate large resealable plastic bag, combine the Fish-Fri and next four ingredients (through black pepper). Working in batches, remove a handful of catfish nuggets from beer mixture and add to Fish-Fri mixture. Seal bag and shake until evenly coat. Dust off excess batter and carefully add catfish to hot oil. Fry until golden brown on all sides and catfish floats to the top, 5-7 minutes. Drain on a wire rack or stack of paper towels. Serve warm with Creole Tartar Sauce or your favorite dipping sauce. Makes 6-8 servings.