Fish Nuggets are larger than traditional nuggets… which is a good thing. More to enjoy. Crisp outside. Moist and flaky inside.
Recipe has helpful tips for frying delicious tasting fish.
Easy to make with a few ingredients.
WHAT IS A FISH FILLET?
According to Wikipedia.org, fish fillet is from the French word filet meaning a thread or strip.
It’s the flesh of fish that’s been cut or sliced away from the bone.
It’s cut lengthwise along one side of the fish parallel to the backbone.
Scales are removed and stomach contents are carefully detached from the fillet.
Fish fillets are boneless because they do not contain the larger bones running along the vertebrae.
PREPARE THE FILLETS
This recipe calls for 4 fillets. Use catfish, tilapia or whiting.
Check for bones. Discard whatever you find.
Thoroughly rinse in warm water.
Pat dry with paper towels.
Slice each fillet into 2 or 3 pieces.
Number of slices will depend on length of each fillet.
SEASON FILLETS
Sprinkle both sides with preferred amounts of salt and coarse ground black pepper.
If preferred, add your favorite seasonings.
SEASONING TIPS
Many Southern recipes call for fish (catfish, tilapia, whiting, etc.) to be soaked in buttermilk (with or without an egg) before frying. I always add an egg.
Make sure buttermilk covers the nuggets. Place a lid or foil over the bowl.
Soak 10 minutes.
The benefits of soaking are as follows:
- Dramatically reduces the famous “fish” smell while fish is frying.
- Minimizes the muddy taste caused by fish living in water.
Read more about soaking fish on Ehow.com.
WHAT IS THE DEFINITION OF DREDGE IN COOKING?
In cooking, dredge means to coat food in breadcrumbs, cornmeal or flour before frying. Read more about it here.
DREDGE IN SEASONED CORNMEAL-FLOUR MIXTURE
In a medium bowl, combine 2 cups of white or yellow cornmeal mix (I used white), 2 tablespoons of self-rising flour (sifted), 2 teaspoons of coarse ground black pepper, and 1/2 teaspoon of salt. Whisk together until well combined.
PREHEAT OIL IN LARGE SKILLET
In a large skillet, pour in vegetable oil until 3/4 full.
Add 3 tablespoons of shortening (for crispness).
Warm over low heat until sizzling hot (but not smoking).
FRYING TIPS
Arrange filets in a single layer.
Fry over medium heat for 4 minutes.
Flip over and continue frying until golden brown
for 3 to 4 more minutes.
Cooking time will depend on thickness of each fillet.
Drain on paper towels. Serve hot.
If necessary, fry second batch of battered fish fillets in a clean skillet with fresh, hot vegetable oil and shortening. The reason is adding battered fillets to used oil will burn the batter.
HOW TO TEST FOR DONENESS
While fish is in the skillet in hot oil, pierce it and look inside.
If it’s solid white and flaky, it’s done.
If the flesh looks raw, fry a little longer.
SERVING SUGGESTION
Pairs well with Homemade Tartar Sauce.
ENJOY!
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Fish Nuggets
Ingredients
- 4 each fish fillets catfish, tilipia or whiting
- salt to taste
- coarse ground black pepper to taste
- 2 cups cornmeal mix (white or yellow) I used white.
- 2 tablespoons self-rising flour, sifted
- vegetable oil for frying
- 2 tablespoons shortening
- 10 each fresh lemon slices (optional)
Instructions
- This recipe calls for 4 fillets. Use catfish, tilapia or whiting. Check each fillet for bones. Discard whatever you find. Â
- Thoroughly rinse fillets in warm water. Pat dry with paper towels. Slice each fillet into 2 or 3 pieces.  Number of slices will depend on length.
- Sprinkle both sides with preferred amounts of salt and coarse ground black pepper. If preferred, add your favorite seasonings. Â
- In a medium bowl, combine one large egg and 2 cups buttermilk. Whisk together until well combined. Arrange fish nuggets in a single layer. Buttermilk should cover the tops. Place lid or foil over bowl. Soak 10 minutes.
- While fish is soaking, prepare the breading. In medium bowl, combine 2 cups of white or yellow cornmeal mix (I used white), 2 tablespoons of self-rising flour (sifted), 2 teaspoons of coarse ground black pepper, and 1/2 teaspoon of salt. Whisk together until well combined.
- Drain buttermilk from each fillet. Do not rinse. Immediately place each fillet into the cornmeal-flour mixture. Dredge until thoroughly coated on both sides. Set aside.
- In a large skillet, pour in vegetable oil until 3/4 full. Add 3 tablespoons of shortening (for crispness). Warm over low heat until sizzling hot (but not smoking). Drop a small amount of wet cornmeal batter into the oil. If it quickly sizzles and turns brown, the oil is hot enough.
- Add the battered fish fillets in a single layer. If necessary, fry in two separate batches (see note below).
- Fry over medium heat for 4 minutes. Flip over and continue frying until golden brown (3 to 4 more minutes). Cooking time will depend on thickness of each fillet.
- Drain on paper towels.Â
- Serve hot. Garnish with lemon slices (optional).
- NOTE: Fry second batch in a clean skillet with fresh HOT oil and shortening.