Here's the recipe for the seasoned salt. Low Sodium Seasoned Salt | Family Chef Talk Forum
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Twice-cooked oven-blackened crispy catfish nuggets
This sounds kinda loony. But it turned out good.
INGREDIENTS
2 pounds "catfish nuggets"
Seasoned salt or spice mixture. I recommend my own sane seasoned salt.
PROCEDURE
Place nuggets on foil on cookie sheet or shallow pan. Sprinkle with seasoning noted above; I recommend on the heavy side, but it's your taste.
Preheat oven to 500+ degrees and place cookie sheet with spiced nuggets on the broiler and broil, till the spices blacken or at least turn dark brown, and remove from the oven.
When ready to serve, put nuggets in hot fry pan and fry again, till slightly crispy, and serve with wild rice and mushrooms.
THOUGHTS AND VARIATIONS
The best fish is catfish, the common bullhead, which is fatty, and doesn't get tough like salmon does when it's cooked a long while.
You could use plain seasoned salt, or something like celery salt, but that's too salty in my opinion. You could substitute bread crumbs instead of the seasoning or combine the two. The key is the fat in the fish, which allows it to "refry and taste good" and the catfish that won't get all rubbery like other fish often do.
INGREDIENTS
2 pounds "catfish nuggets"
Seasoned salt or spice mixture. I recommend my own sane seasoned salt.
PROCEDURE
Place nuggets on foil on cookie sheet or shallow pan. Sprinkle with seasoning noted above; I recommend on the heavy side, but it's your taste.
Preheat oven to 500+ degrees and place cookie sheet with spiced nuggets on the broiler and broil, till the spices blacken or at least turn dark brown, and remove from the oven.
When ready to serve, put nuggets in hot fry pan and fry again, till slightly crispy, and serve with wild rice and mushrooms.
THOUGHTS AND VARIATIONS
The best fish is catfish, the common bullhead, which is fatty, and doesn't get tough like salmon does when it's cooked a long while.
You could use plain seasoned salt, or something like celery salt, but that's too salty in my opinion. You could substitute bread crumbs instead of the seasoning or combine the two. The key is the fat in the fish, which allows it to "refry and taste good" and the catfish that won't get all rubbery like other fish often do.
1 - 14 of 14 Posts
That's what I forgot to buy at the grocery this week: catfish nuggets. They are $2.29/lb.
They're an underappreciated food, at least to me. My local market out here finally started carrying them again after just dropping them for a long while.That's what I forgot to buy at the grocery this week: catfish nuggets. They are $2.29/lb.
There's other fishy nuggets, too, but only catfish seems to work in this type of recipe.
I'll be trying to get catfish nuggets this week $1.77 lb. Maybe they will actually have them. Advertised last week at same price but there weren't any I asked and was told they didn't get any in their deliveries.
Our local meat market is a great source for catfish filets and nuggets!
I'm looking for new fish recipes to try and will give this one a shot. We usually do blackened filets on the grill and this might be a nice change of pace!
I'm looking for new fish recipes to try and will give this one a shot. We usually do blackened filets on the grill and this might be a nice change of pace!
It really makes the best of the flavors of the catfish and spices, plus makes all that gooey fat bearable. It's supposed to contain amino acids that are good for the heart.Our local meat market is a great source for catfish filets and nuggets!
I'm looking for new fish recipes to try and will give this one a shot. We usually do blackened filets on the grill and this might be a nice change of pace!
The once- and twice cooked nuggets also freeze well.
Wally World is the only stocking grocer in this area. I may have to try some. Never heard of them before this thread.
My dad made them when I was a boy. They are great. All of the flavor of catfish at 1/3-1/4 the price of whole filets.
They are just the odds & ends cut off the fillets?
Pretty much for the ones I can get. They look like they might be miscut fillets. I'm pretty sure there are machines to fillet them and a fish might go through incorrectly I guess.They are just the odds & ends cut off the fillets?
They are just the odds & ends cut off the fillets?
When you cut and gut the fish, there's a flap of fattier flesh on either side of the pocket where the guts used to be. Further up the sides, there's heavier meat where the filets begin. My understanding is that the nuggets are "belly meat" with a lot of extra fat on it, which explains why they're so fatty. Here and there, you get a thicker piece with heavier flesh and less fat in it. A lot of people throw them away.Pretty much for the ones I can get. They look like they might be miscut fillets. I'm pretty sure there are machines to fillet them and a fish might go through incorrectly I guess.
If there's Asian markets in your areas, I'd look there. They also have other stuff that's good and relatively cheap.
They behave very differently than most other fish. I think the fillets might be okay on the grill, too.Our local meat market is a great source for catfish filets and nuggets!
I'm looking for new fish recipes to try and will give this one a shot. We usually do blackened filets on the grill and this might be a nice change of pace!
1 - 14 of 14 Posts
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