Hushpuppy Battered Catfish Nuggets With Spicy Tartar Sauce

Recipe from

Southern Living

Ingredients

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

Preparation

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

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°.

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.

Christa Tomlin, Winder, Georgia,

Southern Living

October 2004
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