Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. vegetable oil | ||
| 1 c. Gold Medal all-purpose flour | ||
| ½ c. stone-ground cornmeal | ||
| 2 tbsp. Cajun Creole seasoning | ||
| 1 tsp. onion powder | ||
| 1 tsp. garlic powder | ||
| ½ tsp. ground red pepper (cayenne) | ||
| 1 egg | ||
| 2 lbs. catfish nuggets, skin removed | ||
| salt | ||
| ¼ c. lemon juice |
Directions
- In heavy 3-quart saucepan, heat oil over medium-high heat to 375 degrees.
- 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.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 105mg
- Sodium: 450mg
- Total Carbohydrates: 15g
- Protein: 26g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 14%
0%
Calcium 6%
Recipe Source:
www.bettycrocker.com.