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Crispy Baked Catfish Nuggets

Nov
12
2012
Crispy Baked Catfish Nuggets
Ingredients

Catfish Nuggets

  • Vegetable oil cooking spray
  • 1/4 cup grated Parmesan cheese or finely grated extra sharp Cheddar cheese
  • 1/2 cup plain, dry breadcrumbs
  • 1/4 teaspoon garlic powder
  • Dash white pepper
  • 1/3 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 4  U.S. Farm-Raised Catfish fillets (5 ounces each) cut into nuggets
  • 1/2 teaspoon paprika

Homemade Tartar Sauce

  • 1 cup light mayonnaise
  • 1 teaspoon Dijon style mustard
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon  chopped, drained sweet pickle or chopped, drained capers (optional)
  • 1 tablespoon chopped, drained green olives (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

 

Instructions

  1. Position oven rack on bottom shelf of oven. Preheat oven to 400° F.
  2. To make Homemade Tartar Sauce, combine ingredients and blend well. Refrigerate until ready to serve.
  3. Spray baking sheet with cooking spray several times to coat.
  4. In shallow dish, combine cheese, bread crumbs, garlic powder and white pepper. In another dish, whisk together lemon juice and olive oil.
  5. Roll nuggets in lemon juice. Then, roll in cheese mixture. Dust with paprika and spray lightly with cooking spray. Place catfish on prepared baking sheet.
  6. Bake 10-12 minutes. Reduce heat to 350° F, and bake for 8 to 10 minutes, until crust is golden and fish flakes easily. Serve with Homemade Tartar Sauce. 

Notes:
Catfish nuggets may be prepared and frozen for your family to enjoy at a later date. Simply follow the directions above. Once the fish is removed from the oven, allow to cool to room temperature. Place in a freezer-safe container and freeze for up to 1 month. When ready to enjoy again, remove fish from freezer and place on baking sheet coated with cooking spray. Bake in a 400° F preheated oven for 15 minutes, and reduce temperature to 350° F for an additional 10 to 12 minutes, or until crust is golden.

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