ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hushpuppy Battered Catfish Nuggets With Spicy Tartar Sauce

Yield Makes 4 servings


  • 1 (8-ounce) package hushpuppy mix
  • 1/2 cup milk
  • 1/2 cup water
  • 1 large egg, beaten
  • 1 tablespoon sliced jalapeño peppers, minced
  • 1 tablespoon hot sauce
  • 1/2 teaspoon ground red pepper
  • 2 cups CRISCO Vegetable Oil
  • 1 1/4 pounds U.S. FARM-RAISED CATFISH fillets (about 4 fillets)
  • VIVA Paper Towels
  • 1 cup all-purpose flour
  • Spicy Tartar Sauce

How to Make It

  1. Stir together first 7 ingredients in a medium bowl; let stand 5 minutes.

  2. Pour oil in a large deep skillet over medium heat (oil should be to a depth of 1/2 inch in skillet); heat oil to 350°.

  3. Pat catfish dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.