Ingredients and Weight:
- Catfish fillets (cut into 1-inch cubes): 24 ounces
- Panko breadcrumbs: 2 cups
- Flour: 1 cup
- Cornstarch: 1 cup
- Paprika: 2 teaspoons
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Salt and black pepper to taste
- Eggs: 2, beaten
- Vegetable oil for frying: 2-3 cups
Preparation Time:
15-20 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- Dip the catfish nuggets into the flour mixture and shake off any excess.
- Dip the floured catfish nuggets into the beaten eggs.
- Finally, coat the catfish nuggets in the panko breadcrumbs.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the catfish nuggets for 2-3 minutes per side or until golden brown and crispy.
- Drain the catfish nuggets on paper towels before serving.
Nutritional Information:
- Calories: 350 per serving (8 pieces)
- Protein: 30 grams
- Fat: 15 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Crispy, crunchy exterior
- Tender and flaky catfish interior
- Savory and flavorful with a hint of spice
User Comments:
- "These catfish nuggets were so delicious and crispy! I loved the flavorful coating."
- "My kids asked for seconds and thirds. They're definitely a family favorite now."
- "The panko breadcrumbs gave the nuggets a perfect crunch. I'll definitely be making these again."
Special Precautions and Tips:
- Make sure the catfish nuggets are completely coated in breadcrumbs before frying to prevent splattering.
- Use a thermometer to ensure the oil temperature is hot enough (350-375°F) before frying.
- Do not overcrowd the skillet when frying to prevent the catfish nuggets from becoming soggy.
